One teaspoon of active dry yeast
one cup (of heavy cream) of sugar
two cups (of all-purpose flour) of wheat flour
three eggs
100 g of unsalted butter or margarine
a packet of vanilla sugar
100 g: of dried cranberries
Three medium-sized potatoes
One teaspoon of active dry yeast
one cup (of heavy cream) of sugar
two cups (of all-purpose flour) of wheat flour
three eggs
100 g of unsalted butter or margarine
a packet of vanilla sugar
100 g: of dried cranberries
Three medium-sized potatoes
Beat the butter (or margarine) until it becomes light and fluffy
Add the eggs one at a time, beating well after each addition
Beat for another minute or so
Sift the wheat flour and mix it well with the yeast and vanilla sugar
Then gradually add this mixture to the butter, alternating with the eggs, and continue beating until smooth
Keep beating always
Add a few drops of lemon juice and add two or three tablespoons of milk if necessary
When the dough is smooth and forming small bubbles, add the cranberries and pour it into the mold
Prepare the potatoes by peeling, de-seeding, cutting them in half, and then cutting each half into slices, preserving their original shape
Place the potato slices in the mold where you poured the dough, in a circular shape, with one slice in the center of the mold
Put it in the hot oven and let it bake for 40 minutes
Remove from the mold after cooling down and dust with confectioner's sugar
