gluten-free Juicy Potato Cake
gluten-free Juicy Potato Cake
(2 litre casserole)
Doses
16
kplCooking time
45
minutesIngredients
4 eggs
3 dl sugar
150 g butter
1,5 dl Virtasalmi's Gluten-Free Cereal Product Gluten-Free Mashed Beans and Beans
60 g hazelnut powder
1,5 tsp baking powder
2 dl mashed potatoes or
3 pcs (250g) of boiled potatoes, grated
- Frosting
2 tbsp butter (25 g)
2 tbsp coffee
2 tbsp cocoa powder
1 tbsp vanilla sugar
2 dl icing sugar
- For decoration
Almond flakes or almond meal (roasted)
Preparation
- Beat the eggs and sugar until frothy.
- Melt the butter. Add the mixed dry ingredients and melted butter alternately to the egg sugar foam.
- Finally, add the mashed or grated potatoes.
- Mix the dough until smooth and pour into a greased, floured cake tin.
- Bake the cake on the bottom shelf of the oven at 175°C for 45-50 minutes.
- Allow to cool for a while before turning out onto a plate.
- Frosting
- Melt the fat in a saucepan. Add the other ingredients and mix until smooth. Allow the icing to set a little before pouring it over the cooled cake.
- Decorate
- Decorate the cake with almond flakes.
