Sweetened Potato Cake (Suesser Eifeler Doeppekooche) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Eifeler Doeppekooche (potato cake from the Eifel region in Germany) is a local specialty of the German Eifel region. In fact nearly all German regions have their own typical kind of potato cake, but this version is the first one I've heard of that is also made sweet. In order to avoid confusion with sweet potato cakes which are made of sweet potatoes, I wrote sweetened potato cake. Some time ago DH and I watched a tv documentation about the Eifel region, and when they showed this recipe, DH of course immediately wanted to try it. Ingredients:
2 lbs potatoes |
1 apple |
4 eggs |
7/8 cup whipping cream |
3 1/2 ounces sugar |
1 teaspoon vanilla |
1/4 teaspoon cinnamon |
1 pinch salt |
2 1/2 ounces raisins |
3 1/2 ounces dried plums, chopped |
1 tablespoon breadcrumbs |
1 tablespoon butter |
Directions:
1. Peel and grate potatoes, put into a strainer over a plate to drain and reserve the liquid.
2. Preheat oven to 350 degrees F.
3. Cream together eggs, cream, sugar, vanilla, cinnamon, salt, raisins and chopped plums.
4. Peel, core and grind the apple, mix with drained potatoes.
5. Warm a round 9 inch springform in the oven, melt butter in the springform and grease the springform with the molten butter, sprinkle with breadcrumbs.
6. Stir potatoes and apple into egg mixture, mix in some of the reserved potato starch (I used all the starchy liquid, but depending on the size of the eggs maybe only use half of it so it doesn't get soggy). Pour the mixture into the warm greased springform.
7. Bake about 1 1/2 hours at 350 degrees F.
8. Serve warm with vanilla sauce, brown sugar and cinnamon or syrup (traditionally sugar beet syrup, but if you don't have it, any kind will be fine, I suppose).
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