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Waldviertel Potato and Plum Bake | Fluffy & Sweetly Baked
(0)
70 min
Under an hour
Gurkerl Küche
Ein traditioneller süßer Auflaufklassiker aus dem Waldviertel: Fein gepresste Erdäpfel, cremiger Topfen und luftiger Eischnee vereinen sich mit herbstlich-würzigen Zwetschken zu einer goldbraunen, flaumigen Nachspeise frisch aus dem Backrohr.
Preparation method
Preparation & potato mixture
Boil the floury potatoes in their skins in lightly salted water for about 25 minutes until tender, peel while still hot, and immediately press through a potato ricer into a bowl. Leave to cool completely.
Preheat the oven to 180 °C top/bottom heat. Grease a suitable baking dish with 10 g of the softened butter and coat with 10 g of the breadcrumbs.
Wash, halve, and pit the fresh plums, then mix the halves with the ground cinnamon and 1 tablespoon of the granulated sugar.
Chef's tip
Success tip: Make sure the riced potatoes have cooled completely before mixing them with the yolks, so the egg doesn't curdle and the mixture stays wonderfully fluffy.
Serving tip: This pairs wonderfully with a traditional, warm vanilla sauce or a dollop of sour cream dusted with a little cinnamon.
Ingredients
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