Try this delicious cake recipe:
Remove the peel from the potatoes, make without salt, cool. Cut 200 g into small pieces, mash or press 300 g through the potato masher.
Stir 6 egg yolks with 250 g sugar until foamy. Whip 6 egg whites until stiff and fold into the egg foam. Add currants, almond kernels and juice of one lemon.
Stir 2/3 of this quantity with the mashed potatoes. Mix one third of the quantity with the potatoes cut into pieces.
Grease 2 springform pans (diameter 26 cm) and sprinkle with breadcrumbs.
Fill the two molds with the different dough masses and bake: 175 degrees at 4o min. (hot-air kitchen stove, normal kitchen stove approx.
50 min. at 180-200 degrees ).
In the meantime, make the apple pudding: To do this, mix the apple juice with the pudding powder plus 2 tbsp. sugar cooled, and briefly bring to a boil, then put to cool.
Peel apples, cut into pieces and steam until soft.
Remove the bases from the oven and cool as well. Crumble the thin base and toast it in the frying pan with 2 tbsp. butter.
Next, it’s on to the layering: Place a springform rim around the thick base (stainless steel or possibly cardboard). Carefully fold the apple pieces into the apple pudding and spread evenly over the base. Spread the whipped cream evenly on top and decorate with the toasted crumbs. Finally, sprinkle with a few cream gnocchi
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