1 box of cake mix for 300 or 330g
For the cream filling
1/3 cup water
2 tablespoons all-purpose flour
1 cup milk
3 eggs
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
1 kg cooked mashed potatoes, cooled
1 tablespoon lemon juice
2 tablespoons butter or margarine
2 tablespoons sugar
nutmeg
3/4 cup strawberry jelly
1 egg
1 box of cake mix for 300 or 330g
For the cream filling
1/3 cup water
2 tablespoons all-purpose flour
1 cup milk
3 eggs
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
1 kg cooked mashed potatoes, cooled
1 tablespoon lemon juice
2 tablespoons butter or margarine
2 tablespoons sugar
nutmeg
3/4 cup strawberry jelly
1 egg
Make the cake mix according to the package instructions
After it's ready, roll out 2/3 of the dough with a rolling pin on a floured surface, forming a circle about 34 cm in diameter
Line a round mold and place the remaining dough in the refrigerator
In a pan, combine 1/3 cup sugar, flour, and milk
Mix well until it forms a smooth cream
Bring to a boil, stirring constantly, then reduce heat and simmer
Add 1 tablespoon butter and vanilla extract, stir
Let cool in a bowl
Peel and slice the potatoes into wedges, sprinkle with lemon juice
Cook them in a pan with butter, sugar, and nutmeg
After 5 minutes, remove the potatoes from the heat
Melt the strawberry jelly in a pan
Remove the cake from the refrigerator and spread the cream filling evenly
Arrange the potato wedges on top, slightly higher in the center
Pour the melted strawberry jelly over the potatoes
Using the remaining dough, make a circle about 22 cm in diameter
Cut out 12 thin strips
Moisten the edge of the mold with cold water
Place 6 of the cut strips on top of the cake, pressing gently against the edges
Trim excess
From the remaining strips, create a lattice pattern
Fold the dough that's left over outside the mold, over the strips
Press the dough all around
Mix 1 egg with 1 tablespoon cold water and brush the strips with this mixture
Bake the cake until golden brown, about 8 times.
