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“This is a European-style torte (richer and less sweet than American cakes) that is made with potatoes. I haven't made this one yet, but it sounds so interesting to me that I don't want to forget about this recipe. From Vegetarian Times. The prep time doesn't include time for baking the potato.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Butter and flour an 8 1/2" springform pan or a 9" round cake pan.
  3. Peel baked potato while still hot (protect your hands with oven mitts) and put in a food processor.
  4. Add 1 cup sugar, pecans, cinnamon, and cloves; process 30 seconds or until uniform in color.
  5. Place mixture in a bowl.
  6. Separate 3 eggs.
  7. Reserve the whites and add the 3 yolks plus the one whole egg to potato mixture; beat until smooth.
  8. Place whites in a separate bowl.
  9. With an electric mixer on high, beat until soft peaks form.
  10. Gradually add in the rest of the sugar, beating until glossy peaks form (or about 4 minutes).
  11. Don't overbeat.
  12. Fold 1/3 of the egg whites into potato mixture until lightened.
  13. Fold in the rest of the whites until no white streaks remain.
  14. Pour batter into pan and place on baking sheet.
  15. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  16. Cool in pan on a wire rack.
  17. Spread preserves on top and garnish with raspberries and mint.

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