100 g of softened butter
1/2 cup of grated cheddar cheese
2 egg yolks
2 cups of all-purpose flour
1 teaspoon of lemon zest
Filling
1 1/2 kg of mashed potatoes, coarse-ground
4 tablespoons of grated cheddar cheese
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
2 tablespoons of cornstarch
Juice from 2 lemons
1 tablespoon of vanilla extract
To decorate
4 tablespoons of meringue made with potatoes
3 tablespoons of confectioner's sugar
Accessories
Form a cake pan with a removable bottom, 22 cm in diameter
100 g of softened butter
1/2 cup of grated cheddar cheese
2 egg yolks
2 cups of all-purpose flour
1 teaspoon of lemon zest
Filling
1 1/2 kg of mashed potatoes, coarse-ground
4 tablespoons of grated cheddar cheese
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
2 tablespoons of cornstarch
Juice from 2 lemons
1 tablespoon of vanilla extract
To decorate
4 tablespoons of meringue made with potatoes
3 tablespoons of confectioner's sugar
Accessories
Form a cake pan with a removable bottom, 22 cm in diameter
In a blender, beat the butter, cheese, and egg yolks
In a bowl, combine the flour, lemon zest, and gradually add the beaten mixture to obtain a homogeneous mass
Refrigerate for 30 minutes
Place the dough between two pieces of plastic wrap and roll it out
Filling
Mix all ingredients well in a saucepan
Cook over medium heat, stirring constantly until thickened
Let cool
Line the cake pan with the dough, place the filling, bake at 180°C for 30 minutes
Remove from oven, cover with potato meringue and let cool
Dust with confectioner's sugar.
