Boil potatoes, peel and press through a press.
Separate eggs, beat egg yolks and sugar for about 15 minutes until light and fluffy.
Sift cloves, baking powder, flour and cinnamon in a sieve over the egg mixture. Grate lemon zest and fold in.
Whip the egg whites until very stiff and fold into the egg mixture together with the potatoes, hazelnuts and candied lemon peel.
Grease a cake springform pan (26 cm ø) thinly, sprinkle with breadcrumbs, fill in the potato mixture and smooth it down.
Bake in the oven at 200 °C for 45 – 60 minutes. Remove the cake from the pan and let it cool.
For the icing, beat the powdered sugar and egg whites well, fold in the juice of one lemon and arrack.
Pour the glaze over the cake and smooth it down.
Preparation Tip:
Instead of arrack you can also use another liqueur. Sprinkle the cake with chopped nuts.
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