Potato Cake with Sour Cream and Almonds
Baking and Desserts • World
Description
Potato Cake with Sour Cream and Almonds
Ingredients
- Salad Potatoes 15 oz
- Egg white 14 pieces
- Sugar 2½ cups
- Egg white 12 pieces
- Lemon 1 piece
- Chopped almonds 5 oz
- Wheat Flour 3 tablespoons
- Sour Cream 20 oz
Step-by-Step Guide
Step 1
Separate the yolks from the whites. Whip the whites into a stiff foam.
Step 2
Beat the yolks with 1.5 cups of sugar. When the mixture becomes fluffy and increases in volume, add the grated lemon zest and chopped almonds. Mix the batter for 45 minutes, gradually adding the boiled mashed potatoes, potato flour, and whipped egg whites. Pour the resulting batter into a greased and breadcrumb-dusted mold and bake for 1 hour in an oven at 320°F.
Step 3
To prepare the cream, whip the sour cream into a fluffy foam with 1 cup of sugar.
Step 4
Cut the cooled cake in half lengthwise and layer with cream. Cover the top and sides of the cake with cream and sprinkle with crushed almonds.
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