Potato Salami Cake
You will be hooked by this delicious and soufflé-like potato salami cake. Its airy and creamy texture is to die for. Salami adds a layer of deliciousness.
Yield
3 servingsPrep
10 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
russet potatoes
peeled, and cut into 1-inch chunks |
|
| 1 | tablespoon |
butter
plus more to butter the pan |
|
| 3 | tablespoons |
bread crumbs
divided |
|
| 1 | large |
eggs
|
|
| 1 | x |
salt and black pepper
as needed |
*
|
| 2 | ounces |
salami
cut into 1/2-inch pieces |
|
| 3 | slices |
provolone cheese
|
|
| 4 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
russet potatoes
peeled, and cut into 1-inch chunks |
|
| 15 | ml |
butter
plus more to butter the pan |
|
| 45 | ml |
bread crumbs
divided |
|
| 1 | large |
eggs
|
|
| 1 | x |
salt and black pepper
as needed |
*
|
| 57.8 | ml/g |
salami
cut into 1/2-inch pieces |
|
| 3 | slices |
provolone cheese
|
|
| 6E+1 | ml |
Parmesan cheese
|
|
Directions
Place the potatoes into a medium saucepan or pot.
Add just enough water to cover the potatoes.
Bring it to a boil over high heat, then reduce to low to maintain a gentle simmer.
Cook the potatoes for 12 to 15 minutes or until the potatoes are fork tender.
Remove from the heat, and drain the potatoes in a colander.
Preheat the oven to 375℉ (190℃).
Wipe saucepan or pot dry with a clean paper towel or kitchen towel.
Return the cooed potatoes to the pot.
Add the butter, and mash until the potatoes are very smooth.
Add the egg, and whisk until the mixture becomes airy and fluffy, about 3 minutes.
Season with about ¼ teaspoon salt and ⅛ teaspoon black pepper, or to your own taste.
Well butter a 6-inch spring form pan, then sprinkle with 1 tablespoon bread crumbs.
Spoon half of the potato mixture to the bottom, and try to spread it evenly.
Place the cheese slices to cover the potato mixture.
Arrange salami pieces over cheese.
Spoon the remaining potato mixture on top, and spread it around evenly.
In a small bowl, mix together the remaining 2 tablespoons of bread crumbs and parmesan cheese.
Sprinkle it on top.
Bake for about 30 minutes until the mixture has puffed and the top starts to become brown.
Increase the oven temperature to 400℉ (200℃).
Continue baking the potato cake for another 15 minutes or so, or until the cake is very puffed, and the top is golden and brown.
Let cool for a few minutes on a wire rack.
Use a knife to loose the edges of the spring form pan.
Release the ring and remove the cake.
Slice into wedges and serve warm.
