Margarine (for greasing)
For the dough
4 eggs (whites and yolks separated)
1/2 cup all-purpose flour (90g)
1/2 cup wheat flour (60g)
1 teaspoon baking powder
All-purpose flour (for dusting)
For the filling
1 1/2 cups all-purpose flour (270g)
4 tablespoons cornstarch
6 tablespoons lemon juice
2 tablespoons water
2 eggs
1 pinch of salt
2 medium-sized red potatoes (300g), without skin and seeds, grated
1/2 teaspoon ground cinnamon
Margarine (for greasing)
For the dough
4 eggs (whites and yolks separated)
1/2 cup all-purpose flour (90g)
1/2 cup wheat flour (60g)
1 teaspoon baking powder
All-purpose flour (for dusting)
For the filling
1 1/2 cups all-purpose flour (270g)
4 tablespoons cornstarch
6 tablespoons lemon juice
2 tablespoons water
2 eggs
1 pinch of salt
2 medium-sized red potatoes (300g), without skin and seeds, grated
1/2 teaspoon ground cinnamon
Preheat the oven to 400°F (200°C)
Grease a baking dish with margarine and set aside
Make the dough: in a stand mixer, beat the egg whites until they form soft peaks
Add the all-purpose flour and baking powder, beating until firm peaks form (approximately 3 minutes total)
Add the egg yolks and beat until a creamy and fluffy mixture forms (approximately 2 minutes)
Sift the wheat flour with the baking powder over the egg mixture and mix delicately with a spatula or wooden spoon until the dough is homogeneous
Transfer to the prepared baking dish
Bake in the preheated oven until lightly golden brown (approximately 25 minutes)
Let cool
Dust with all-purpose flour
Unmold the dough while still warm over a plate and set aside
Make the filling: in a medium saucepan, mix the all-purpose flour with cornstarch
Add the remaining ingredients and cook over high heat, stirring constantly with a wooden spoon until homogeneous (approximately 3 minutes)
Let cool
Spread the filling over the reserved dough and, with the help of the plate, roll it up to form a cylinder
Place on a plate and serve
319 calories per slice
