Kartoffel Torte Recipe - Cooking Index
Kartoffel Torte Recipe - Cooking Index
| Cake | ||
| 2 | Potatoes - pared, quartered | |
| 2 cups | Sugar | |
| 1 cup | Butter - softened | |
| 4 | Egg yolks | |
| 2 cups | Flour | |
| 1/2 cup | Unsweetened cocoa | |
| 3 teaspoons | Baking powder | |
| 1 teaspoon | Cinnamon - ground | |
| 1/2 teaspoon | Nutmeg - ground | |
| 1/2 teaspoon | Cloves - ground | |
| 3/4 cup | Milk | |
| 4 | Egg whites - stiffly beaten | |
| 1 cup | Pecans - chopped | |
| 1 cup | Maraschino cherries - chopped | |
| Powdered Sugar Icing | ||
| 1 cup | Confectioners' sugar - sifted | |
| 1/2 teaspoon | Vanilla | |
| 1 x | Salt | |
| Milk as needed | ||
| Garnishes | ||
| Coconut* | ||
| Maraschino cherries |
* you can color the coconut with food coloring
THE CAKE: Cook Potatoes in lightly salted boiling water until tender. (about 20- minutes) Drain And mash the potatoes. Measure 1 cup of them out and cool to room temperature. Cream the sugar and butter until light and fluffy. Beat in egg yolks and add the cup of potato, mixing well.
Stir together the flour, cocoa powder, baking powder and spices. Add to the potato mixture alternately with milk. Mix well after each addition. Fold in the egg whites, nuts and cherries. Turn into a greased floured 10" tube pan.
Bake at 350F 1 to 1 1/4 hours or until done.
Do not invert. Cool in the pan for 10 minutes.
Remove and cool on a rack. To decorate, place flat side up on a platter and pour Powdered Sugar Icing over the top, allowing it to drizzle down over the sides. Garnish with coconut and cherries if desired.
FOR THE ICING: Combine the sifted powdered sugar, vanilla, salt and enough milk to make a good drizzling consistency.
Source:
Judy Garnett
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