How To Cook: |
|
|
1. Separate the eggs.
|
2. Cream the butter and sugar with the egg yolks and add the finely grated potatoes, beating the mixture for about 1 hour.
|
3. Add the ground almonds, mix thoroughly and finally add the egg whites, beaten to a stiff froth.
|
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.
|
5. Allow the cake to cool in the tin for about ¼ hour before turning it out.
|
6. Split and sandwich together with lemon cream.
|