Summary

Ingredients

• 3 egg (s), size. M, separated
• 100 g butter (or mararine), lactose-free soft
• 125 g suar
• 150 g almond (s), acc.
• 60 g almond (s), chopped
• 150 g jacket potato (s), boiled, cooled, peeled, crushed or rated

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Instructions

1. Separate the eggs, beat the egg whites until stiff. Mix in the lactose-free butter with a hand mixer and gradually stir in the sugar, then add the egg yolks one at a time while stirring. Then work in both types of almonds and the pressed or grated jacket potatoes. Finally, carefully fold in the stiffly beaten egg white.
2. Line a springform pan (24 cm in diameter) with baking paper, fill in the almond mixture and bake in the preheated oven at 175 ° C top / bottom heat for about 45 minutes.
3. If you want, you can dust the almond cake with a little powdered sugar after it has cooled down.
4. This goes well with fruit compote or a cranberry cream.