Potato cake

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Poteter, s. 77 (falt i det fri)

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1
Make the batter
Beat the butter until pale and add the sugar, baker's ammonia and the boiled, mashed potatoes. Add the wheat flour.
2
Bake
Divide the batter between 3 well-greased tins and bake the cakes light golden brown in a not too hot oven.
3
Assemble
Spread lightly sweetened apple sauce or jam between the layers and top with stiffly whipped cream or meringue.

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