Try this delicious cake recipe:
Women from upper Lake Biel rediscovered baking in the oven house a few years ago. In Vinelz, for example, not far from the town of Erlach on Lake Biel, countrywomen meet in June to bake Seeländer potato cake according to an old recipe in the soot-blackened oven house.
They revive a custom that began shortly after the Second World War, but fell asleep again: almost two dozen helpers knead about seven hundred portions of potato cake from a mixture of bread dough, grated potatoes and sour cream. It should be golden yellow like an omelet, with brown bubbles the size of walnuts and crispy edges. You roll it up and put it in your mouth, preferably still lukewarm, with your hand. Together with a sip of white wine from Lake Biel, the Seeländer potato cake is a real treat.
Knead salt, water, smoked flour and yeast to a bread dough, let it rise for about 3 hours.
Make the potatoes, remove the peel and grate finely. Mix the dough and potatoes, knead thoroughly, add more salt if necessary and a little cooking oil.
Form portions of 500 to 600 g (based on round trays of 50 cm ø), roll out very thinly and prick with fork. Turn out the dough into the greased baking trays.
Spread sour cream thinly on the dough. Bake for 2 to 3 minutes, depending on the heat of the oven.
Potato cake can also be baked in an electric oven at 200 to 220 degrees.
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