Ingredients for 12 pieces:
For the pastry:
30 g butter
300 g jacket potatoes, from the day before
4 eggs (M)
100 g sugar
1 packet vanilla sugar
100 g flour
1 sachet baking powder
50 g durum wheat semolina
50 g ground almonds
150 g cranberries (mixed, from the jar)
Also:
2 tbsp apricot jam
25 g flaked almonds
120 g cranberries (mixed, from the jar)
Preparation:
1. Melt the butter. Peel the potatoes and grate finely. Separate the eggs. Beat egg whites until stiff, adding 50 g sugar. Beat the egg yolks with the remaining sugar, 2 tbsp. hot water and the vanilla sugar until foamy. Stir in the potatoes. Mix flour with baking powder. Stir in together with semolina and almonds. Fold in the beaten egg whites. Fold in the butter.
2. Line the base of a springform pan (24 cm diameter) with baking paper. Pour in the batter, spooning the cranberry & cranberries in between. Bake in a preheated oven at 180°C (gas mark 2-3, fan oven 160°C) for approx. 35-40 minutes. Leave the cake to cool.
3. Bring the apricot jam and 1 tbsp water to the boil in a small pan. Remove the cake carefully from the tin and place on a cake plate. Cover the edge of the cake with the jam. Toast the almonds in a small frying pan until they are fat-free.
Decorate the edge of the cake with them. Sprinkle the cranberries and cranberry
the cake.
Preparation time approx. 60 minutes + cooling time
Nutritional values per piece approx.:
Calories: 224
joules: 941
Protein: 5,3 g
Fat: 7,7 g
(No KH information available)
(FoodCentrale by ddp images)
