Potato Cake Recipe

Gluten Free

Potato Cake (Gluten Free)


6-8 people




80 minutes




– 2 Whole eggs – 40g Sugar – 2g Vanilla extract – 15g Unsalted butter – 25g Milk – 60g Almond powder – 7g Corn starch – 380g Steamed potato – 180g Cream cheese – 60g Sugar – 2.5g Salt – 60g Heavy cream – 120g Cold heavy cream – 12g Sugar


1. Fill in some text1. Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, and raise the temperature by stirring to about 40 degrees. 2. Lower the bowl and place the butter and sugar balls on the pot to raise the temperature with a hot water bath (about 50 to 60 degrees). 3. Whip the eggs at high speed to make dense foam and clean the pores at low speed for 2 minutes. 4. Sift almond flour and cornstarch through a sieve, mix until raw flour is no longer visible, then place part of the dough into a bowl of butter and milk and mix.

“Take a moment out of the day to enjoy what's on your plate.”

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