Ingredients for cake base:
100 g flour
100 g starch flour
150 g sugar
8 g baking powder
100 g potatoes (boiled and peeled)
50 g dark chocolate (grated)
40 g hazelnuts (ground)
10 g cocoa powder
1 pinch salt
Ingredients for cream filling:
1 l cream
50 g sugar
30 g instant gelatine
You also need:
225 g Odenwälder Marzipan paste
2 bags Odenwälder Marzipan potatoes
Separate the 6 eggs into two bowls, salt each.
Add 150g of sugar to the egg yolks and beat until light and fluffy.
Beat the egg whites until stiff.
Mash soft-boiled and peeled potatoes with a fork.
Sift the flour, baking powder and storch flour into another bowl,
add cocoa, grated hazelnuts and the grated chocolate.
Mix carefully egg yolks, egg whitse, potatoes and the flour mixture in a large bowl.
Divide the dough evenly into two 20 cm cake pans and bake for 20 minutes in the oven at 175°C.
Allow it to cool off and then take out from the pans with care.
Cut the two cake bases into 3-4 slices each.
Chop the marzipan into fine rasps.
Pour the cream in a large mixing bowl and whisk it thoroughly.
Mix in gelatine and 50 g of sugar.
Coat each cake base with the cream filling and sprinkle with Marzipan rasps and place on top of each other.
Top the cake with the rest of the cream and creatively decorate with Odenwälder Marzipan potatoes.
Have fun baking!
Preparation time: approx. 60 min.