Bavarian potato gingerbread (Bayrischer Kartoffellebkuchen)

Category: Bakery products
Kitchen: german
Bavarian potato gingerbread (Bayrischer Kartoffellebkuchen)

Ingredients

eggs 3 pcs
hazelnuts (ground) 250 g
potatoes 450 g
flour 230 g
brown sugar 350 g
candied lemon 40 g
candied orange 40 g
baking powder 1/2 bag
spices for gingerbread ~ 3-4 tsp
cachets 30 pcs

Cooking method

  • Here's a quick and easy recipe for delicious and soft Bavarian gingerbread.
  • 1. Boil potatoes, cool and grate them on a fine grater.
  • 2. Beat eggs with sugar.
  • 3. Combine all dry ingredients in a large bowl, add beaten eggs and grated potatoes. Stir until a homogeneous dough is formed.
  • 4. On wafers (I have waffles. You can see how to make them here) Spoon the dough out.
  • 5. Bake in an oven preheated to 180 C for about 20 minutes. Do not overdry, the gingerbread should be soft.
  • 6. After the gingerbread cookies have cooled down, you can glaze and decorate them.
  • Bavarian potato gingerbread (Bayrischer Kartoffellebkuchen)
  • Bavarian potato gingerbread (Bayrischer Kartoffellebkuchen)
  • Bavarian potato gingerbread (Bayrischer Kartoffellebkuchen)
  • Bavarian potato gingerbread (Bayrischer Kartoffellebkuchen)
  • Bavarian potato gingerbread (Bayrischer Kartoffellebkuchen)

The dish is designed for

~ 30 pcs

Time for preparing:

30 minutes

Cooking program:

bakery products

Nikusya
Galina, Blimey!! This is something completely new, at least for me !! The gingerbread cookies look beautiful! Must be delicious
Checkmark, but for amateurs "wafers" is it like?
Masinen
Galya, and you were drawn to Bavaria !!
The gingerbreads are great !!!
NataliARH
Galina, beautiful, cutter would be! Finally, Russian gingerbread cookies! all the rest (ginger and so on. flat) our consciousness is not yet accustomed to calling gingerbread))) or just mine))))
Rada-dms
Galya, so delicious, homemade, beautiful !!!
I wonder what it tastes like ?!
After my potato sweet pie, I can remotely imagine, but, probably, potatoes are revealed a little differently here? Or is there no specificity in taste at all? I want to make!
It's not entirely clear about the cachets ...
ang-kay
Super Duper!
Nagira
Gala, I am delighted with your experiments!
I haven’t met German potatoes yet, well, this is understandable, I only recently, because of a competition, decided to take up their gingerbread recipes for a long time I collected Lebkuchens, but they are very different from our Russians, which always slowed me down ...

But I played with Russian potatoes for a very long time.
My basic recipe - differs from your Bavarian ones, but still curious about the taste of you, how do you like them?
My first impressions were - that potatoes make the gingerbread too soft and even ... somehow soapy ...
I know that you have enough spices and candied nuts - it was not in my recipe, just a little spice, this attracted me at first, so that there was a difference in taste, otherwise in many gingerbread cookies candied nuts
And you already saw mine last year in collage of my gingerbread, middle in the bottom row, there is a signature that he is a potato
And, by the way, did you manage to notice that potato - like any other gingerbread - after 3-5 days of soaking GORAaaaAZDO tastes better, or have you managed everything before?
Gala
Quote: Nikusya

"cachets" is how?
Ilona, about the cachets in the recipe added a link
Quote: Masinen

Galya, and you were drawn to Bavaria !!
yeah, Mashun! If yesterday I posted the recipe, I would be the third to you and Larisa in the company
Quote: Rada-dms

..... here potatoes open a little differently? Or is there no specificity in taste at all?
It's not entirely clear about the cachets ...
Rada-dms, potatoes are not felt at all in taste, there are a lot of gingerbread spices. She, as I understand it, gives softness to the gingerbread.
I added about wafers in the recipe.
Quote: NataliARH

Galina, the cutter would! Finally, Russian gingerbread cookies! all the rest (ginger and so on. flat) our consciousness is not yet accustomed to calling gingerbread))) or just mine))))
Natasha, if necessary, I will add a cut. These gingerbread cookies are also not very plump, although they can be easily baked thicker and without wafers.
Quote: Nagira

Lebkuchens have been collecting recipes for a long time ...
Irisha, and share?
Quote: Nagira

how are they?
Tasty

But the miracle Katazhinka is the best!


My first impressions were - that potatoes make the gingerbread too soft and even ... some kind of soapy ...
Yes, definitely, potatoes make the gingerbread softer, but soapy ... no, I wouldn't say. Maybe it depends on the potatoes, but I don't think so.
Be sure to add a sufficient amount of spices and herbs. I would add more candied fruits to my taste. You can also try to take honey instead of sugar. About excessive softness. Only the middle is soft, below the wafer, on top of the glaze.
And, by the way, you managed to notice that potato - like any other gingerbread - tastes better after 3-5 days of soaking GORAAAAZDO
They were tasty right after baking, but no worse after a few days. I wanted to see how long they would stay, but I'm afraid it won't work.
Nikusya
Yeah, yeah, so the wafer is like a gingerbread rug. Great! Thank you!
Gala
Added a cut for clarity.

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