How to make
Boil the potatoes and then the eggs. Let them cool.
Peel and grate the potatoes on a coarse grater, and divide the eggs into yolks and whites and grate them separately.
Measure out 12 oz (350 g) of the potatoes and add the leeks, very finely chopped. Season with two spoons of oil, vinegar and salt and mix.
Season the remaining grated potatoes only with black pepper, salt and oil.
Grease a large flat tray or plate and place a ring with a diameter of 8″ (20 cm) (you can also use a ring from a tray with a removable bottom of the same dimensions).
Spread an even layer of the larger amount of potatoes and flatten by pressing. This is the first layer for our savory cake.
Grind the white cheese with the cream cheese and the mayonnaise and if you want just mash them until they turn into a homogeneous, creamy mixture.
Use it to spread a layer over the potato layer, but keep some aside for later use as well.
Arrange the thin slices of ham in two layers on top of the cream cheese and mayonnaise and set one aside to decorate the potato cake.
It's time for the second potato layer - put the potatoes with leeks and spread them evenly over the ham.
Spread with the remaining cream and sprinkle the entire surface of the cake with grated egg white, which is lightly salted.
On the sides and in the center, sprinkle with the yolk and decorate with ham roses, shaped according to your imagination.
And now this very easy and delicious savory cake is completely ready.
You can refrigerate it before serving, or cut it right away.
The potato cake with ham and cheese is a joy for the eyes and the palate. Enjoy!
