Small Sweet Potato Cakes

Small Sweet Potato Cakes

There is actually potato (sweet potato) in our version of the marzipan coated potato cake you might know from the baker.


Bottom: Step 1
  • Beat egg and sugar into an airy egg mixture. Add the butter and sweet potato. Mix the wheat flour and baking soda and gently stir it into the egg mixture. Draw a square (approximately 18 x 24 cm) on a piece of baking paper. Place it on a baking tray and distribute the dough into the square.
Bottom: Step 2
  • Place the cake base in the middle of the oven and bake. Turn the base out onto a cooling rack and pull off the baking paper. Make a template on a piece of cardboard (about 8 x 3 cm) - with round corners. Cut 12 small bases out of the cooled base, using the template.
Cream: Step 1
  • Stir eggs, sugar and corn starch in a heavy-based pan. Stir in the vanilla seeds and milk. Heat the mixture on an even heat, stirring gently. Cook for approximately 1 minute, still beating gently. Let the creamy mixture cool in a bowl - stirring occasionally. Beat the cream into a light foam and fold the mixture into the cream.
Cream: Step 2
  • Spread jam, chopped almonds and cream on the cake bottoms. Place them in the freezer for approximately ½ hour. Divide the marzipan into 12 balls and roll out each ball, between 2 pieces of baking paper, into a thin shape (about 10 x 16 cm). Quickly wrap the cakes with the marzipan and roll them in cocoa.
Baking Time
  • 12 minutes at 175 °C - traditional oven


4 tbsp
Butter (melted)
15 g
Mashed, Cooked sweet potatoes
100 g
Wheat flour
2 tbsp
Baking soda
½ tsp
2½ tbsp
Corn starch
1 tbsp
Seeds of 0.5 vanilla pods
Whole milk
125 ml
Whipped cream
50 ml
Apricot jam
4 tbsp
Roasted Chopped almonds
50 g
Pure, Raw marzipan
300 g
Cocoa powder
2 tbsp