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Waldviertel Potato and Poppy Seed Bake | Fluffily Baked with Powidl
(0)
60 min
Under an hour
Gurkerl Küche
Ein traditioneller Waldviertler Mehlspeis-Klassiker aus dem Backrohr: Fein passierte mehlige Erdäpfel vereinen sich mit aromatischem Graumohn, flaumigem Eischnee und einer zarten Zitronennote zu einem saftigen Auflauf. Mit feinem Staubzucker bestäubt und fruchtigem Powidl serviert – pures Seelenfutter für herbstliche Tage.
Preparation method
Preparing the potatoes
Wash the starchy potatoes and boil them unpeeled in lightly salted water for about 25 to 30 minutes until soft. Then peel while still hot, press immediately through a potato ricer, and allow to cool until lukewarm.
Preheat the oven to 180 °C top and bottom heat. Thoroughly grease a baking dish with some room-temperature butter and sprinkle evenly with breadcrumbs.
Preparing the poppy seed mixture & baking
Carefully separate the eggs. Beat the egg whites with a pinch of fine salt until stiff peaks form.
Chef's tip
Be sure to use starchy potatoes – they give the bake its incomparably moist texture and light bind without adding any flour.
For a particularly well-rounded flavour, the powidl can be stirred smooth before serving with a teaspoon of genuine Austrian rum or warm water.
Ingredients
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