for the sauce Combine all ingredients in a food processor or blender; Mashed potatoes. Press the mixture into a fine wire sieve and remove the solids.Cover and let cool. Makes 1 cup
Step 4
Reduce speed to medium and gradually add sugar mixture. Add the egg yolks and beat until a soft dough forms. Add vanilla extract. Carefully fold in the egg whites in three portions and stir until there are no more white streaks. Pour the dough into the prepared pan and smooth the surface.Bake for 25 to 30 minutes or until the top of the cake is lightly golden.
Step 5
Let the cake cool in the tin for 5 minutes. Run a knife around the edge of the cake, remove it from the tin, remove the baking paper and let it cool completely on a wire rack. Serve the cake with raspberry sauce and fresh berries, plum slices or cherries. The cake can be stored covered in an airtight container at room temperature for up to 2 days.
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