Potato torte

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Poteter, s. 78 (falt i det fri)

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1
Whisk
Whisk the egg yolks and sugar for 10 minutes. Stir in the mashed potatoes, almond essence and vanilla sugar.
2
Fold in the whites
Whisk the egg whites stiff and fold them in at the end.
3
Bake
Divide the batter between 2 well-greased tins, preferably with loose bases, lined with greased paper and sprinkled with breadcrumbs or flour. Bake for about 30 minutes.
4
Assemble
Spread jam between the layers and top with sugar or stiffly whipped cream.

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