Gastronomixs

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.

Potato layer cake

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

3

 

eggs, separated

50

g

crème fraîche

10

g

butter, melted

250

g

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.  

Previous page