Potato Cake with Raspberry Filling

Rating: 4.00 / 5.00 (5 Votes)

Total time: 45 min

Servings: 1.0 (servings)



A simple but delicious cake recipe:

Härdoepfelturtae met Himbeerkonfi gfuellt

Mix egg yolks, honey and sea salt together with the juice of one lemon and the grated lemon peel until creamy. Peel the peeled potatoes, grate them with a Bircher grater, stir them into the foamy mixture together with the almond kernels, breadcrumbs and baking powder. Whip the egg whites to egg whites and fold them in just right.

Butter the cake springform pan and sprinkle with breadcrumbs. Pour in cake mixture, bake in heated oven at 180 degrees for 40 to 50 minutes.

Cool the cake. Cut in half diagonally with a sharp kitchen knife and fill with raspberry jam. Sprinkle with powdered sugar.

Related Recipes: