Sweet Umbelliferous Raspberry Cake on Potato Base

Rating: 3.49 / 5.00 (35 Votes)

Total time: 45 min

Servings: 10.0 (servings)



For the sweet umbelliferous raspberry cake based on potatoes, first peel the potatoes and cook them in lightly salted water. Drain and let cool completely. Preheat the oven to 175 degrees.

Beat the eggs and sugar until light and fluffy. Stir the butter into the egg mixture in small pieces. Finely grind 150 g of the nuts in a blitz chopper or with an almond grinder. Fold all but 2 tablespoons of the nuts into the egg mixture. Press through the cold potatoes and stir them in as well. Grease a round baking pan (about 22 cm in diameter) with butter and sprinkle with the remaining ground nuts. Pour the batter into the mold.

Gently mix the raspberries with the cornstarch. Chop the sweet umbel leaves, but set aside a few leaves for garnish. Spread the raspberries and sweet umbels over the pastry and press them in lightly. Top with the remaining 50 g of the whole hazelnuts. Bake in the lower part of the preheated oven for 45 minutes.

Remove from the oven and let cool on a cake rack. Divide the potato-based sweet umbellifer raspberry cake into pieces, serve with whipped cream and garnish with sweet umbellifer leaves.

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