German cake

INGREDIENTS for 6 PERSONS 250 g of potatoes, 250 g white grape berries, 2 small glasses of rum, 6 eggs, an egg white, 180 g sugar, grated rind of a lemon, 100 g hazelnuts or almonds, butter and bread crumbs for sprinkling into the mold, a pinch of salt.

Preheat oven to 180° wash and dry the grapes.

With an electric mixer beat the egg whites until foamy and soak up a dozen berries.

Run in 30 g sugar to brinarli.

Wash the potatoes, emerge them in a pot with water, bring to a boil and boil.

Pass through a potato ricer so as to obtain a smooth puree without lumps.

Leave to soak in rum the berries were cut in half.

Separate the egg yolks from the whites and place in two different bowls.

Whip egg whites until foamy and keep aside.

Stir the potatoes the yolks, one at a time, remaining sugar, hazelnuts or almonds, lemon zest, 2 tablespoons of rum of maceration, a pinch of salt, egg whites and drained raisins.

With a spatula, stir the mixture well.

Place the dough in a buttered mould and sprinkled with bread crumbs Bake and cook for about an hour.

Serve cold, garnished with sweet grapes brine.