Potato Torte

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Recipe's preparation

- Steam the potatoes in the basket with the water in the bowl for 25 mins on varoma temp

- Set aside and let cool down

- Leave the water in the TM bowl and add the almonds

- Clean the TM bowl and add the butterfly and the egg whites. Beat on speed 4 until the eggwhite is really stiff

- Set aside in a bowl

- place the zest and the flour and the baking powder into TM bowl and chop for 10n secs on 10

-add peeled almonds and mill on 7 for 15 secs

- Add the rest of the ingredients and the peeled potatoes except the egg white and mix all together pn speed 6 for 1 min

- pour the batter over the eggwhite in the bowl and stir all very carefully by hand

-Grease and flour a baking tin and fill the batter in. Bake, on 160 degrees. 35 mins, on 175 degrees. 15 mins, on 200 degrees

 

ganache

- Put raw sugar into the TM bowl and turn it into icing sugar for 10 secs on 10

- Then add all the other ingredients except the cherry liquer and warm all up for 3 mins on 60 degrees

- after finishing add the liquer and stir it in

- Spread the ganache over the cake

- form little potato balls out of the marzipan and roll them in the cinamon-cocoa mixture. Decorate cake with them