Apparently it's a typical German cake, usually baked in the autumn. It is lightweight, yet fueled, quite original due to its yeast crunchy potato base. It tastes great, both fresh and chestnut next day or even a cold. You can bake a thin cake on a large baking tray or oven-the higher the half. Well with hot red beetroot soup served in a cup or a tomato salad.
mączystych 50 dag (!) Potatoes
1.2 kg of onion
3 medium-size pores
50 ml of milk
4 grams of yeast
teaspoon sugar
about 25 grams of flour
30 grams of thick cream
5 eggs 2 tablespoons oil
1 tablespoon cumin
0.2 teaspoon pepper
incomplete teaspoon salt
0.2 teaspoon nutmeg
Preparation:
first Boil the potatoes in their skins.
second Peel onions and season, wash and cut into cubes.
third Fry them in hot oil.
4th Season with: salt, pepper and cumin.
5th Set aside to cool.
6th Dissolve yeast and sugar in warm milk, leave to rise.
7th Once cooled, peel potatoes and grind.
8th Gradually add to the solution of a pinch salt, flour and potatoes, mixing constantly wiertełkami.
9th Smooth the dough aside to rise.
10th Separated from the yolk proteins.
11th Proteins with a pinch of salt beat stiff.
12th Cream mix with pepper and a knob.
13th Potato Yeast dough on a greased baking sheet roll forming higher margins.
14th When you grow up, to impose on him the onion and season.
15th Gently stir in the cream of the protein.
16th Pour the mix onto the cake.
17th Bake for 40 minutes at 200 stponi.
Enjoy!
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