Creamy Potato Cake

For the potato tart, boil the potatoes, peel and let cool. After cooling, coarsely grate them. There should be 380 g. Separate the eggs.

Beat the egg whites, salt and 150 g sugar until stiff. Beat the egg yolks with 150 g of sugar, add 2 tablespoons of hot water while beating.

Add the potatoes to the yolk mixture and stir gently. Add the nuts, semolina and baking powder. Carefully fold in the snow and pour into a cake tin. Bake at 180 degrees for about 50 minutes, then let cool.

Cut the cake in half 2 times. Whip the cream with vanilla sugar and cream stiffener. Spread the first cake layer with half of the cranberry jam and a quarter of the whipped cream, place the second layer on top and do the same.

Spread the remaining whipped cream on the cake, sprinkle with the chocolate shavings. Pipe rosettes on top. Form 14 balls with the marzipan, roll them in cocoa and place them on the cake.

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