SOFT POTATO CAKE, quick and easy rustic with cold cuts, savory pie recipe filled with cheese, perfect for lunch or a second course for dinner to prepare in no time, also great as an appetizer.
This soft potato cake is very good, a perfect unique dish for dinner or for an on-the-go lunch, also great as an appetizer for parties, Christmas, Easter or Easter Monday.
The recipe for the SOFT POTATO CAKE with cold cuts is quite simple, you need to cook the potatoes a little first so that they can be added to the batter already soft, then it takes no time at all.
No need for a robot, you can mix everything with a spoon, it’s very good, it was a hit even with the little one in the house, a great rustic dish full of cold cuts and cheeses.
Join me in the kitchen today, there’s the soft potato cake.
Published September 2, 2018, 18:22
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 2 eggs
- 2 egg whites
- 2/3 cup milk
- 2 tbsps extra virgin olive oil
- Half packet instant yeast for savory preparations
- 5 1/3 oz potatoes
- 5 1/3 oz salami
- 1 3/4 oz asiago cheese
- 3 tbsps grated parmesan
- 1 tsp salt
Steps
Boil the potatoes with the skin for about ten minutes, they don’t need to be fully cooked.
Then cool the potatoes by running them under cold water, peel them, and cut them into small pieces.
Alternatively, you can use them raw, grated, to be added into the batter.
Then place the potatoes in a bowl, add the eggs and egg whites and mix well.
Then add the oil and milk, mix again.
Next, add salt, parmesan, cold cuts, and cheese.
Mix again and add the flour with the yeast a little at a time, stirring vigorously with a spoon.
Add more milk if needed, I added about another 3 1/3 tablespoons by eye.
The batter should not be hard to mix with a spoon, it should be a thick cream obviously considering that there is a nice filling.
Then pour the mixture into a 8-inch cake pan lined with parchment paper or greased and floured.
Then bake at 356°F in a preheated oven for about 30-35 minutes.
Always do the toothpick test and keep an eye on the oven.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
Soft Rustic Potato Cake with Cold Cuts
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FAQ (Questions and Answers) Soft Rustic Potato Cake with Cold Cuts
Can I make the soft potato cake in advance?
Yes, you can prepare it in advance and reheat it.
How can I vary the filling?
You can fill it with ham, bacon, vegetables such as zucchini, eggplants, peppers.
