Potato Cakes (Whipped Cream Cake)

Ingredients for Potato Cakes (Whipped Cream Cake)

Instructions for Potato Cakes (Whipped Cream Cake)

To prepare the Potato Cakes (Whipped Cream Cake) recipe, please follow these instructions:

Bottom:
Egg and sugar are whipped light and airy for 5 minutes and whip the dry ingredients. Distribute the dough on a baked sheet of baked paper, in a uniform layer. Behind the bottom at 200 degrees C. alm. Oven for 7 to 8 minutes.

Turn the bottom of the sugar-baked baking soda and gently pull the baking paper from the cake bottom. Allow the bottom to cool under a damp cloth.


Cream:
The vanilla bars are cracked and the grains are scrapped out. The house block is soaked for about 5 minutes, in cold water. Cream 13% pour into a pan with the vanilla pole, stirring frequently until the cream is boiled up. Meanwhile, egg yolks, vanilla corn, maizena and sugar are whipped together. Sprinkle a little boiling cream into the egg mixture (about ½ dl) at a time, repeat 2 to 3 times. Stop whipping it together. Pour the egg back into the pan and stir constantly. The cream must not boil but must be heated until it almost does. Dissolve the house block in the warm cream and allow the cream to cool off. When the cream is completely cold and must be used, whip the whip stiff and turn in.


Bottom of the bottom, print 12 round small bottles with a glass. They should be about 5 cm in diameter. The cream is put in a syringe bag and at 6 of the bottom a good cream of cream is sprayed. The other 6 are laid over and the cakes are placed in the freezer for about 2 hours. The marzipan is divided into pieces of 50gr, mixed with a little flour and roll each piece into a circle as thin as possible. It is the easiest between 2 large pieces of white wrap. Remove the cakes from the freezer and whip the cream stiff. Put it in a spray bag and sprinkle a nice top on each of the cakes. Take 1 cake at a time and put the marcipan over. Fold it close to the bottom of the cake so it is completely covered by the marcipan. If the circle is too big, cut a bit at the bottom, otherwise fold it down the bottom of the cake. Cocoa is poured into a bowl, and each cake is rolled well in it. With a baking brush brush the excess cocoa off.