answer:1. Boil potatoes without peeling them. 2. Peel potatoes while still hot and mash/puree them using a vegetable mill or potato masher. Weigh 800 g of the mashed/pureed potatoes. 3. Oil a cake tin 28 cm in diameter and sprinkle with flour mixed with a tablespoon of sugar. 4. In a large bowl, mix yogurt with sugar, a pinch of salt, grated lemon peel, and vanilla seeds until light and fluffy. 5. Add margarine to the bowl and continue stirring. 6. Mix in the mashed/pureed potatoes, cornstarch (sifted), yeast, almonds, and rum. 7. Pour the batter into the prepared cake tin and level the surface. 8. Bake in the oven at 180°C for about 60 minutes. 9. Once the cake has cooled down, sprinkle icing sugar over it using a decorated sheet of paper or flaked almonds.

answer:Yes, there are several substitutions that can be used for margarine in the potato cake batter recipe, depending on your dietary needs and preferences. Here are a few options: 1. Butter: Substitute the margarine with an equal amount of unsalted butter. This will give the cake a richer flavor. 2. Coconut oil: Use an equal amount of coconut oil instead of margarine. This will give the cake a slight coconut flavor, which can add an interesting twist to the recipe. 3. Vegetable shortening: Another alternative to margarine is vegetable shortening, which is a solid fat made from vegetable oils. Use an equal amount of this instead of margarine. 4. Applesauce: For a healthier, low-fat option, you can substitute the margarine with an equal amount of unsweetened applesauce. This will give the cake a slightly different texture, but it will still be delicious. Remember that each of these substitutions will slightly change the taste and texture of your potato cake, so choose the one that best fits your dietary needs and personal preferences.

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