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A unique variant of the sweet sponge cake in which potato plays the leading role. This recipe also lends itself to further experimentation by using different types of potatoes or by adding various flavour enhancers.

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Allergens and dietary requirements

  • Nuts
  • Egg
  • Gluten
  • Vegetarian

Ingredients

160
g
egg white
140
g
dry potato purée
40
g
ground almonds
30
g
flour
60
g
egg yolk
salt

Scale recipe

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