Fechenheimer Kartoffeltorte potato cake

[Preparation]

Fechenheimer Kartoffeltorte potato cake

Category: Bakery products

Kitchen: german

Ingredients
Cold boiled potatoes	300 g
Eggs	3 pcs.
Room temperature butter	100 g
Sugar	175 g
Salt in the dough	pinch
Lemon	juice and zest
Flour	250 g
Baking powder	1 tsp
Almond flavor (walnut liqueur)	according to instructions
Fat and bread crumbs for mold

Cooking method

• Hesse is a potato region, I would even say a potato paradise.
• It got this name thanks to numerous recipes from potatoes.
• In the past, it was the land of the poor, but despite this, cheap and accessible all year round food from "earth apples" did not take root here right away.
• Initially, as in all of Europe, peasants greeted the new culture from the nightshade family with distrust.
• There are several versions of how the potato got to Hesse.
• Perhaps this merit belongs to the botanists Philippe de Sivry and Charles de Lecluse, who conducted experiments on potato cultivation in Frankfurt from 1588 to 1593.
• There is also a story about the Hessian landgrave Karl, who, in order to teach his peasants to plant a cheap crop, invited them to a meal with a salad to which potatoes were added. The tasty dish helped to convince the peasants, and they began to cultivate potato crops.
• This trick is reminiscent of the annual festival - the Salad Festival, which is held in the Ziegenhain district.
• Since then, a lot of water has flowed under the bridge, and today the variety of potato dishes is amazing. In this region, potatoes are cooked in a lot and varied ways: from cheap soups like Waldeck potato soup seasoned with smoked bacon to exquisite partridge soups - Frankfurt soup.
• Dumplings of all kinds, baked potatoes and numerous pastries with potatoes are also popular here.
• The proposed so-called potato cake, of course, is not a cake at all, but rather a hybrid of muffin and sweet bread. Moreover, its structure changed as it cooled. When warm, it tasted closer to cupcake, yes, practically, cupcake. In the cooled one, elasticity and some density appeared. We enjoyed it very much, and tonight I will bake a second batch at the request of the workers, taking into account the experience I will describe below.
• Preparation
• All foods should be at room temperature.
• It is advisable to use crumbly potatoes!
• - Steam potatoes in their uniform, peel, cool and pass through a press. (I skipped three times for uniformity.) Grate the zest and squeeze the juice out of the lemon.
• 
• 
• - Beat well the yolks with sugar until fluffy, add softened butter and beat with the yolks. Add lemon juice and zest, stir.
• 
• - Mix the mashed potatoes and egg mixture well. Add flavoring or liqueur - Amaretto or nut, rum or limoncello. (1 tbsp. L.)
• Beat the whites until medium peaks and gently combine with the butter and egg mixture.
• - Mix the flour with baking powder and stir in the egg mixture.
• - Grease a baking dish (maximum 26 cm in diameter) and sprinkle with ground breadcrumbs.
• - Put the dough in a mold and bake in preheated to 180 gr. oven. Reduce temperature to 170 and bake until tender for 45-60 minutes. Check readiness with a splinter.
• 
• - Allow to cool in the mold for 10 minutes and remove from the mold on a wire rack or wooden board.

Note

Now about the experience!
I ran out of baking powder, and I used self-rising flour from "Pounds" It seemed to me that the flour has an exorbitant concentration of baking powder itself - it is very much felt in the finished product with a soda and sour taste. Even my tongue tingled.
The second pie on a simple baking powder turned out taller and much tastier, the dough is smoother, more fluffy.
All in all, a very good and unusual recipe.
Enjoy your tea!

[Olga]

Olga, what an interesting and unusual recipe! I can't even imagine the taste. I took it to bookmarks, I will definitely bake it in the near future! Only I don't have such a press. I think that if I pass it 3 times through a meat grinder with a fine grid, it won't get any worse?

[Masyusha]

Masyusha, yes, an unusual dough, but very pleasant, so homemade, very good for breakfast in the morning! Somehow satisfying and not greasy! The lemon flavor does not prevail, but is so soft, but perceptible.
I think it will be fine through a meat grinder, but you can grate on a fine grater. It seems to me that the main thing is not to bring to a homogeneous state, that is, not to blender, otherwise the dough will not turn out to be airy.

[Rada-dms]

Rada-dms, that's what I understand! I haven't used potatoes in a cupcake yet. Super!
Only I have a question - what kind of press is this? I only have a garlic press. Can you crush potatoes through it?

[lappl1]

lappl1What are you making mashed potatoes with? That's the one and push! Only without liquid!
You can try it through a garlic press, you just need a couple of potatoes. The main thing is that it remains fluffy, but uniform.
Press for mashed potatoes, such in Ikea are, it seems, I have Italian, with two sizes of holes.

[Rada-dms]

Rada-dms, Thank you ! I realized. We'll buy a lemon and make it. I was very interested in the recipe.
P.S. I just took the Berliner Apfelkuchen out of the oven. My husband ordered. He loves him very much. Well, I, of course. Thank you again for the wonderful recipe .

What are you making mashed potatoes? That's the one and push! Only without liquid!

Semyon Semyonitch That's what the end of the working week means! Indeed, it is much easier with a crush! But I was so impressed by your abs (nothing, what am I to you?) That I was immediately drawn to high technology

I was so impressed by your abs

And I did not know about such a device. I was puzzled by the process of pushing potatoes through the garlic press. Already hung up for a while. And I also did not think about the crush. But I have it with holes.

[Masyusha]

Masyusha, I use the press all the time, I even wiped the viburnum!
With a crush, not every potato without lumps can be crushed without liquid, so you need to act according to the circumstances! You can bring it with a fork, but there should be no lumps. I just then, on a quiet run in the combine, mixed everything without whipping.
No misters! Notice!

I also have a crush with holes, I'll try. Understood the meaning! Thank you! I'll bake it this Sunday! All the ingredients are there, you don't even need to go to the store I think that this is the very thing with morning freshly brewed coffee

[Masyusha]

Masyusha, the main thing is not to precipitate the proteins and dough, quickly, evenly, carefully mix the flour and immediately into the oven. Good luck! We wait! Your opinion about taste is interesting.

I will definitely report back!

[Masyusha]

Masyusha, this is not an obligation, but if you can do it, it will be interesting!

I make mashed potatoes with a mixer, it fluffs up perfectly, and since there are no blades, it does not acidify

[Rada-dms]

Add flavoring or liqueur - Amaretto or nut, rum or limoncello.

Rada-dms, Olga, please tell me, which flavoring agent do you like more in this cake? I have everything, I sit and think which one to add. : girl-q: Potato is already steaming

[Masyusha]

Masyusha, I added liqueur - a sweet and strong tincture of walnuts, but nothing like that was evident in the taste! Maybe not add at all! If we have juice and zest there?
Vanilla is definitely not needed!
It is somehow self-sufficient in itself.

[Rada-dms]

Rada-dms, Ol, I already have it in the oven. I decided to add limoncelo. Very interesting dough turns out. In the oven, it rises slowly, but surely Only my top is slightly cracked. It remains for him to "sit" in the oven for about 10 minutes Then I will report back!

[Masyusha]

Masyusha, In the native picture, the top is all cracked, this is what attracted me right away, such a crust with deep cracks!
Limoncello is super! I will also add to the next. time. I baked twice, the second time I forgot in a hurry. Just let it cool down, otherwise the cut is ugly!
I did not rise much, but the structure is quite porous.

[Rada-dms]

Rada-dms, Hurray, I made it !!! The taste is awesome! I also got a fragrant lemon + limoncello (real, brought from Sicily) = awesome lemon cake. Indeed, half-biscuit, half-cake. Very gentle. I, a hurry, cut it in 10 minutes. I grind a piece hot, then I went to load the pictures and left 2 pieces to crackle with tea. Something I have a smartphone with a laptop could not agree today, and while they agreed, 2 piece cooled down It's a fairy tale! Olga, thank you very much! I will repeat it with different flavors! And, if with orange and Cointreau liqueur Photo without a cut. I'll try to lay out with a cut tomorrow

[Masyusha]

Masyusha,Elya, thank you very much for the report! They took the load off the soul! Still, the composition is unbeaten!
You have turned out such a beautiful, appetizing! And I am very glad that the taste met expectations!
And the orange flavor will be very useful !!!
I'll try to use the egg liqueur again - it must be disposed of!

Mmmm, what a delicious, I can smell it

[Nikka]

Nikka, try to cook! Really delicious. I never thought that a biscuit could be made from potato dough We dared it and instantly, even the cutter did not have time to lay out

[Elya]

Elya, I thought to take a break in cooking tomorrow, but after your words I decided to do it tomorrow. Now I'll put the potatoes for tomorrow. Then I will unsubscribe

[Nikka]

Nikka, yes, it must be tried! I am indifferent to pure biscuits, but this one is very original and unbeatable in taste!

[Rada-dms]

Here is my report: I made this cake today !!! So simple and so mmmm, it tastes super unusual (I just didn't have a flavoring agent and I didn't put a lemon - I forgot to buy it, but it was -20 on the street, I didn't want to go). Introduced the cake to her own, they tried not shyly to call 03 - mamko bungled the cake - sweet - from potatoes !!! But I conveyed the concept to the people, and the people grabbed the cake. Everyone liked it. My "sick" head decided to pour it on top with well-groomed syrup, left over from cooking dried apricots and cherries. This became the climax of pleasure. I am sitting, barely sitting, all full of delicious food. thanks again Rada-dms for the recipe !!!

Vogtlandische Kartoffelkuchen - Vogtland-style potato pie (MariV)


Potato pie is really delicious!

[posetitell]

posetitell, thanks for the wonderful report !!! Well, I'm right with you, you write such reviews! Pleasantly! And for the idea of ​​serving this pie with sauce, special thanks!
It is a pity that there was no lemon, it gives such a note to the interesting taste, but the sauce, I think, made up for everything!