Summary

Ingredients

• 250 g flour
• 15 g yeast
• 125 ml milk
• 0.5 teaspoon ½ salt
• 50 g fat
• 750 g potato (s), boiled from the day before
• 250 g cream quark (40%)
• 250 ml sour cream
• 50 g butter, melt
• 1 tablespoon flour
• 2 egg yolks
• 3 egg whites
• salt and pepper
• nutmeg
• 1 egg yolk
• 250 ml sweet cream
• salt
• Flakes butter
• possibly caraway seeds or chives

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Instructions

1. First you prepare the salted yeast dough for the base. Mix the lukewarm milk with the yeast in a cup until smooth. Then knead all ingredients in a bowl by hand or with the machine to form a dough until it bubbles. Cover with a towel and set aside.
2. For the topping, peel the potatoes and grate them finely. I always press the potatoes through a spaetzle press. Add the quark, cream, butter, flour and egg yolks. Season everything well with salt, pepper and nutmeg. The mass should be well salted, otherwise the cake will taste bland. Finally, beat the 3 egg whites until stiff and fold in.
3. Now roll out the yeast dough thinly and place in a round baking tray (at least 28 cm). The good old original potato cake trays have a diameter of approx. 33 cm. It is therefore possible that dough is left over. Spread the potato mixture on the floor.
4. For the topping, whisk the egg yolks, cream and salt together well. Pour everything over the potato mixture. Finally, distribute flakes of butter on the cake. If you like, you can also sprinkle caraway seeds or fresh chives on the cake.
5. Bake the cake at 200 ° C for 45 - 50 minutes. After baking, the cake should be left in the pan for a while before it is cut.