| How To Cook: |
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1. Separate the eggs.
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2. Cream the butter and sugar with the egg yolks and add the finely grated potatoes, beating the mixture for about 1 hour.
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3. Add the ground almonds, mix thoroughly and finally add the egg whites, beaten to a stiff froth.
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4. Grease and line a deep 7- or 8-inch sandwich tin pour in the mixture and bake it in a slow oven (300°F) for about ¾ hour.
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5. Allow the cake to cool in the tin for about ¼ hour before turning it out.
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6. Split and sandwich together with lemon cream.
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