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🍰 Crunchy Swabian Potato Cake

159 kcal · 30 min · 4 servings

Crunchy Swabian Potato Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the apricots drain well in a sieve.
  2. 2. Soak the sultanas (small raisins) in the apricot juice for about one hour.
  3. 3. Wash the potatoes and cook them with the skin on.
  4. 4. Let the potatoes cool down slightly and then peel them.
  5. 5. Warm up the butter and milk for the yeast dough.
  6. 6. Knead flour, yeast, sugar, salt, lemon zest, eggs, and the warm milk-butter mixture into a smooth dough.
  7. 7. Press the cooked potatoes through a potato ricer and stir them into the dough.
  8. 8. Let the dough rise covered in a warm place.
  9. 9. Cut the apricots into thin strips.
  10. 10. Drain the sultanas and knead them along with the apricot strips into the dough.
  11. 11. Spread the dough onto a greased baking sheet.
  12. 12. Place a folded strip of aluminum foil in front of the dough to protect the edges.
  13. 13. Let the dough rise again.
  14. 14. Brush the dough with milk.
  15. 15. Sprinkle the dough with cinnamon and sugar.
  16. 16. Preheat the oven (electric oven: 200 degrees, gas oven: level 3).
  17. 17. Bake the cake in the preheated oven for 20 to 25 minutes.
  18. 18. Brush the hot cake immediately after baking with melted butter.
  19. 19. Sprinkle the cake again with sugar and cinnamon.

Nutrition per serving