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Potato cake with rhubarb

A cake of mashed boiled potatoes, whisked eggs, sugar and baking powder, baked for 20 minutes and layered with rhubarb compote or other fruit, topped with whipped cream. From Erken's Stor kokebok (1949), p. 613.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 613 (falt i det fri)

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About the dish

The potato cake is among the dessert cakes in the 1949 edition and uses potatoes in place of flour in the batter.

How to make it

  1. 1

    Whisk yolks and sugar

    Whisk the egg yolks and sugar for 10 minutes.

  2. 2

    Combine

    Mash the potatoes and stir them into the egg mixture. Add the baking powder and the stiffly whisked egg whites.

  3. 3

    Bake

    Bake in a flat, greased tin, as 2 cakes, for 20 minutes. You can also bake one cake and split it in two once cool. Put greased paper in the bottom of the tin.

  4. 4

    Assemble

    Sandwich the cakes together when cold, with rhubarb compote or other fruit between. Top with whipped cream.

Changes from the original

Quantities are unchanged; «rabarbramost» is read as rhubarb compote. Oven temperature is not given in the text and has not been added.

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Frequently asked questions

How long is the cake baked?
20 minutes, either as two cakes or as one cake that is split.
Can other fruit be used?
Yes, the text mentions rhubarb or other fruit as the filling.

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