Potato Cake with Sour Cream and Almonds
Baking and Desserts | World cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
8
🍽️ Servings
10
Description
Potato Cake with Sour Cream and Almonds
Ingredients
- Salad Potatoes - 14.1 oz
- Egg white - 14 pieces
- Sugar - 2½ cups
- Egg white - 12 pieces
- Lemon - 1 piece
- Chopped almonds - 3.5 oz
- Wheat Flour - 3 tablespoons
- Sour Cream - 17.6 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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