(*) Cake springform pan of 26 cm ø.
Soften the potatoes in their skins in not too much water.
Peel while still warm and drive through the passevite. Cool down.
Generously butter the tart springform pan, dust with flour and set aside to cool. Preheat the oven to 170 °C.
Coarsely chop the almond kernels with a large kitchen knife or possibly in a cutter.
Beat egg yolks and sugar (1) to a light, thick cream. Fold in lemon zest and juice, coarsely chopped and ground almond kernels and semolina.
Beat the egg whites until creamy. Combine sugar (2) and baking powder, add by spoonfuls and continue beating until glossy and snowy white.
Fold the snow into the egg cream alternately with the strained potatoes. Pour the mixture into the prepared mold.
Meanwhile, bake the cake in the oven at 170 °C on the second rack from the bottom for about 45 minutes. Make the pin test. Remove from the stove, stand for 10 minutes, then loosen precisely along the edge with a kitchen knife and turn the cake out, bottom side up, onto a cooling rack. Cool.
Peel the rhubarb stalks, remove woody parts and cut into pieces about 4 cm long.
Boil sugar, juice of one lemon and amaretto, add rhubarb and cook on low fire for about 5 minutes. Cool in the syrup.
Rinse the strawberries in cold water, remove the leaves and halve or cut each strawberry according to its size.