Idaho Kartoffelkage
Kartoffel i en kage, der ikke er en latke? Det kan du tro! Mos kartofler giver denne dessert krop og en super fugtig tekstur. Martha lavede dette på episode 704 af Martha Bakes.
Udbytte
Kartoffel i en kage, der ikke er en latke? Det kan du tro! Mos kartofler giver denne dessert krop og en super fugtig tekstur. Martha lavede dette på episode 704 af Martha Bakes.
Udbytte
Adriel
27.04.2023 @ 01:04
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Potatoes in a cake thats not a latke? You bet! Mashed potatoes give this dessert body and a super moist texture. Martha made this on episode 704 of Martha Bakes. Serves 12 to 16. Yield. Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan. Cocoa powder, for dusting pan. 1 large baking potato (about 10 ounces). 1 3/4 cups cake flour (not self-rising). 1 teaspoon coarse salt. 1 teaspoon baking powder. 1/4 teaspoon baking soda. 2 cups sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 4 ounces semisweet chocolate, melted and slightly cooled. 1/2 cup sour cream. Whipped cream, for serving (optional). Directions: 1. Preheat oven to 350 degrees. Brush a 12-cup Bundt or tube pan with butter. Dust with cocoa, tapping out excess. 2. Peel potato and coarsely chop. Place in a small saucepan and add enough water to cover. Bring to a boil over medium-high, reduce heat and simmer until tender. Drain, then mash until no lumps remain. Measure out 3/4 cup for recipe; set aside. Reserve remainder for another use. 3. Whisk together flour, salt, baking powder and baking soda. In bowl of an electric mixer fitted with paddle attachment, combine butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and melted chocolate and beat until thoroughly incorporated. Add potato and beat to combine. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream. 4. Transfer batter to prepared pan and smooth top with an offset spatula. Bake until a cake tester comes out clean, about 50 minutes. Transfer to a wire rack to cool for 20 minutes. Invert onto rack to cool completely. (Cake can be wrapped in plastic and stored at room temperature up to 1 day or frozen up to 1 month.) 5. When cake is completely cool, slice with a serrated knife and serve with whipped cream, if desired.