Potato Cake

A simple but delicious cake recipe:

Peel the potatoes and grate them into a large baking bowl. Form the two types of flour over it, press a bulge in the middle of the flour and crumble the yeast into it. Add a tablespoon of honey to the yeast in the hollow. Coarsely crush the nuts with a pestle in a mortar and spread evenly on the edge of the flour with a pinch of salt. Put the butter in small pieces also on the edge of the flour, pour the remaining honey therefore. Pour three tablespoons of the warm milk into the bulge with the yeast as well as the honey in it and mix the three ingredients roughly together. Cover the baking bowl with a crockery hangl and let the dough rise for about 10 to 15 min.

Then gradually knead everything together with the remaining lukewarm milk, starting from the center, to form a dough. If the dough is very sticky, add a little flour. Then rest for another five minutes covered with a dishcloth.

Cover a baking tray with parchment paper.

Peel and cut the fruit into pieces and keep them ready with the walnut halves. Separate good tablespoon-sized pieces of dough and shape with floured hands to your liking. Place a walnut or fruit piece in the center, or a combination of both to taste. The amount of dough makes about 12-16 pieces of cake.

Bake the potato cakes at 180 °C convection oven (200 °C top and bottom heat) for about 15 to 20 minutes.

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