Warm Earth Apple Blunzen Cake

For the Erdapfel-Blunzen cake, wash the potatoes and cook them in boiling salted water until soft. Cut the blunzen into 5 mm thick slices.

Drain the cooked potatoes, let them steam briefly, peel them and press them through the potato press while they are still warm.

Separate the eggs. Add the yolks and crème fraîche to the potatoes and stir until smooth. Beat the egg whites with a pinch of salt until stiff and carefully fold into the potato mixture with the chopped herbs.

Season the potato mixture with salt, pepper and a pinch of nutmeg and fill into a piping bag with a medium nozzle.

Heat the oil in an ovenproof pan or frying pan. Spiralize half of the potato dough from the center into the oil and place the black pudding slices on top. Spiralize the rest of the potato mixture on top of the sausage slices. Bake in the preheated oven at 200 °C for about 15 minutes.

Turn the Erdapfel-Blunzen cake out onto a board, cut into portions and serve hot.

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