Summary

Ingredients

• 500 g potato (s), mainly waxy
• 4 egg (s)
• 250 grams sugar
• 0.5 ½ lemon (s), juice and grated zest
• 50 g almond (s), chopped
• 1 tablespoon semolina
• butter
• 1 tablespoon breadcrumbs
• powdered sugar

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Instructions

1. Peel the potatoes, cook them half cooked without salt and grate. Beat the egg whites of the eggs until stiff, then beat half of the sugar. Beat 4 egg yolks with the other half of the sugar. Add lemon juice, lemon zest and almonds. Finally fold in the semolina, potatoes and egg whites.
2. Grease a springform pan with butter and sprinkle with breadcrumbs. Pour the batter into the mold. Bake in the preheated oven at 175-180 degrees for 1.5 hours. Cover with paper if necessary.
3. After baking, sprinkle the cold potato cake with powdered sugar.