Potato layer cake

This stunning component is much easier to make than it looks. This is a perfect example of how you can take an ingredient as simple as the potato and turn it into something spectacular!

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Makes 300g.

Potato layer cake

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eggs, separated



crème fraîche



butter, melted



potato mash, lukewarm

Preparation method

  • Separate the eggs.
  • Combine the egg yolks, the crème fraîche, the butter and the potato mash.
  • Push through a sieve and season with salt.
  • Beat the egg whites until firm and add to the mash.
  • Spread a thin layer on a baking sheet and brown under the salamander grill; add additional colour with a blowtorch if necessary.
  • Do this layer by layer until you reach the desired height.

Serving suggestions

  • As a component in a savoury starter or main dish, e.g. as a playful variation on pommes tsarina (with caviare and crème fraîche).
  • As a component in a composition with confit duck, celariac and carrot.  
  • As part of an appetizer with mackerel, cucumber and onion components.

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