Potato Cake with Cheese After Alfons

Preheat the oven to 170 °C.

Beat the egg yolks with the lemon skin, juice and sugar until creamy.

Separate the potatoes from the skin and grate finely. Chop the cheese into cubes. Dry fry the pumpkin seeds in a frying pan and then chop them. Mix everything with cornflour and chives and stir into the mousse. Season with pepper, salt, nutmeg and paprika. Whip the egg whites in a fat-free, cold rinsed whipping bowl with the beaters of a hand mixer to egg whites.

Mix gently until loose and even. Brush a loaf pan with oil and sprinkle with breadcrumbs. Put the dough mixture in and

Bake on the middle rack for about 1 1/2 hours until fork-tender.

Turn out onto a cooling rack and let rest a little before cutting. Warm with leaf salad, this curd cheese cake is a filling meal.

Prepare the chopped salad with Knorr Salatkrönung Yogurt Sauce Parsley-Küchenkräuter

and offer for this purpose.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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