Baking Cakes with Potatoes II - Potato Crumb Cake with Cherry Jam
The Kitchen Lioness
The Kitchen Lioness
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  • 300 grams (10.5 ounces) plain
  • 2 ½ tsps baking powder
  • 125 grams (4.4 ounces) waxy (russet) potatoes - cook the potatoes with the peel unsalted water, let them cool, then peel and grate them on the small grates of your box grater. Or peel the potatoes while they are stiill warm and push them through a potato ricer and then let them cool them completely.
  • salt
  • 50 grams (1.7 ounces) old-fashioned oats
  • 150 grams (5.2 ounces) superfine white sugar
  • 1 egg (L), preferably free range or organic, room temperature
  • 2 tsps of homemade vanilla sugar
  • vanilla sugar
  • 2 tsps pure vanilla extract instead)
  • 75 grams (2.6 ounces) unsalted butter, room temperature



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