Potato honeydew filled with jam (permanent)
Have you grown potatoes from lunch and don't know what to do with them? Try this recipe
Ingredients
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Dough
- 450 g plain flour
- 100 g powdered sugar
- 3 tablespoons of liquid honey
- 1 piece Liana gingerbread leavening powder
- 1 ČJ Salajka - salt deer Liana
- 150 g soft butter
- 200 g boiled mashed potatoes
- 2 yolks
- 2 tbsp lukewarm milk
- 1 ČJ Ground cinnamon Liana
Appendices
- 100 g of ground walnuts
- jam
Cocoa frosting
- 80 g of butter
- 80 g powdered sugar
- 4 tablespoons of milk
- 2 PL Liana fine cornstarch
- 3 PL Liana Exclusive dark cocoa
1. Put flour and all other ingredients according to the recipe into a bowl and make the dough.
2. Divide into 2 or 4 parts. Roll out to the size of a baking sheet and place on a greased baking sheet.
3. Spread jam on the dough and sprinkle with ground nuts.
4. Cover with a second sheet. If you have baked 4 plates, repeat the procedure.
5. Bake at 160-170°C for about 10-12 minutes.
6. While baking, make the cocoa glaze in a water bath.
7. Pour the glaze over the baked, still hot cake.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 450 g plain flour
- 100 g powdered sugar
- 3 tablespoons of liquid honey
- 1 piece Liana gingerbread leavening powder
- 1 ČJ Salajka - salt deer Liana
- 150 g soft butter
- 200 g boiled mashed potatoes
- 2 yolks
- 2 tbsp lukewarm milk
- 1 ČJ Ground cinnamon Liana
Appendices
- 100 g of ground walnuts
- jam
Cocoa frosting
- 80 g of butter
- 80 g powdered sugar
- 4 tablespoons of milk
- 2 PL Liana fine cornstarch
- 3 PL Liana Exclusive dark cocoa
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