Apple and Potato Cake

A simple but delicious cake recipe:

(*) 24 cm ø cake springform pan For the dough, mix the flour, salt and sugar in a baking bowl. Add the butter in flakes. Grate everything between your fingers until crumbly. Stir through the egg yolks and cream and add.

Quickly knead the ingredients together to form a smooth dough. Wrap in plastic wrap and refrigerate for at least thirty minutes.

Roll out the dough on the bottom of the cake springform pan covered with parchment paper. Prick it regularly with a fork. Pre-bake in the oven heated to 200 degrees on the lowest rack for fifteen minutes.

In the meantime, peel the apples for the filling. Cut two of the apples into quarters and score them again on the curved side so that they still stick together. Immediately brush with a tiny bit of juice from one lemon. Cut the remaining apples into slices and also mix with juice of one lemon.

Stir through sugar, vanilla sugar, egg yolks, custard powder and cornflour. Add ricotta, curd cheese and crème fraîche and stir until smooth. Whip the egg whites until stiff and stir them in.

Place the well-buttered edge of the pan around the pre-baked base. Spread the apple slices evenly on the dough. Pour the curd mixture on top and spread it smoothly. Decoratively spread the apple quarters evenly over the filling.

Meanwhile, continue baking the cake at 200 °C on the second rack from the bottom for forty-five to fifty minutes.

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