Kartoffel torte
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Kartoffel torte
  Cakes    German    Tortes  
Last updated 6/12/2012 12:46:00 AM. Recipe ID 6071. Report a problem with this recipe.
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      Title: Kartoffel torte
 Categories: Cakes, German
      Yield: 12 Servings
 
MMMMM---------------------BARB DAY - GWHP32A--------------------------
      2    Potatoes; pared/quartered
      2 c  Sugar
      1 c  Butter; softened
      4    Egg yolks
      2 c  Flour
    1/2 c  Unsweetened cocoa
      3 ts Baking powder
      1 ts Cinnamon; ground
    1/2 ts Nutmeg; ground
    1/2 ts Cloves; ground
    3/4 c  Milk
      4    Egg whites;stiffly beaten
      1 c  Pecans; chopped
      1 c  Maraschino cherries;chopped

MMMMM--------------------POWDERED SUGAR ICING-------------------------
      1 c  Confectioners' sugar; sifted
    1/2 ts Vanilla
      1 ds Salt
           Milk as needed

MMMMM-------------------------GARNISHES------------------------------
           Coconut, colored with food
           - coloring if desired and ->
           - Maraschino cherries w/stem
 
   THE CAKE: Cook Potatoes in lightly salted boiling water until tender.
  (about 20- minutes) Drain And mash the potatoes. Measure 1 cup of
  them out and cool to room temperature. Cream the sugar and butter
  until light and fluffy. Beat in egg yolks and add the cup of potato,
  mixing well. Stir together the flour, cocoa powder, baking powder and
  spices. Add to the potato mixture alternately with milk. Mix well
  after each addition. Fold in the egg whites, nuts and cherries. Turn
  into a greased floured 10" tube pan.
   Bake at 350 degrees 1 to 1 1/4 hours or till done. Do not invert.
  Cool in the pan for 10 minutes. Remove and cool on a rack. To
  decorate, place flat side up on a platter and pour Powdered Sugar
  Icing over the top, allowing it to drizzle down over the sides.
  Garnish with coconut and cherries if desired.
   FOR THE ICING: Combine the sifted powdered sugar, vanilla, salt and
  enough milk to make a good drizzling consistency.
 




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Recipe ID 6071 (Apr 03, 2005)

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