Potato-Tomato-Spinach-Gugelhupf

For the potato-tomato-spinach-gugelhupf first wash the potatoes, peel them, cut them into cubes and boil them in salted water until soft. Strain, allow to steam briefly and press through the potato press.

Fry garlic carefully in butter. Stir in flour, pour in milk and roast, stirring constantly, until the dough separates from the bottom of the pot. Pour the dough into a bowl.

Separate the eggs. Stir in the yolks one at a time with a wooden spoon. Gradually stir the strained potatoes and butter into the dough with a wooden spoon and season with salt, pepper and nutmeg.

Beat egg whites until stiff and fold in. Divide the potato mixture into thirds. Squeeze the defrosted spinach leaves well, chop finely and mix into one third of the potato mixture. Mix tomato paste with another third of the potato mixture and pour into a pastry bag with a large, smooth nozzle.

Grease six small cake pans or coffee cups (approx. 125 ml capacity) and pipe the red potato mixture into them. Pour the light potato mixture into a piping bag and pipe onto the red mixture. Fill the green potato mixture into the piping bag and pipe onto the light mixture.

Place molds on a baking sheet and top with butter pieces, if desired. Place a coffee cup with hot water on top and bake the potato-tomato-spinach balls in a preheated oven at 180 °C for about 40 minutes.

Preparation Tip:

Potato-tomato-spinach ring cake is ideal as a side dish to various main meat dishes.

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