Potatoes (Cream Cake)

Ingredients for Potatoes (Cream Cake)

Instructions for Potatoes (Cream Cake)

To prepare the Potatoes (Cream Cake) recipe, please follow these instructions:

Afbagt dough: Water and margarine is given a rehash. The pot is taken from the heat. The flour in at once under heavy whipping. Afbagningen warmed through for a moment, to the release the pan. Salt and sugar stirred in.

The eggs and bagepulveret stirred together and onto in, while touching the well. The eggs may be added just when afbagningen is taken from the fire-or until it is completely cooled. If you start to touch the eggs in, when the dough is lukewarm, become the thin straight away. The dough should be touched with so many eggs that are soft and supple, yet so firmly, that rørefurerne will be standing.

The set on greased plates into oblong cakes (6 cm) and placed in preheated oven-in the middle of the oven-by 200 gr baking time: ca. 30-40 min. The first 20 minutes the oven door should not be opened. Then regulate man possibly. the heat.

When the cakes are cold, they are filled with cream and whipped cream cake are packed into Each thin rolled out marzipan and reversed in sifted cocoa. "Eyes" can be pricked with a wooden stick.