For the potato pie, boil the potatoes the day before. Peel cold potatoes and grate finely. Soak raisins in warmed rum. Separate eggs. Finely chop the candied lemon peel.
Beat egg yolks with sugar until foamy, then add candied lemon peel and lemon peel. Stir in the grated potatoes, the drained raisins as well, and finally fold in the stiffly beaten egg whites.
Grease a 24 cm springform pan and sprinkle with breadcrumbs, pour in the batter and bake at 180 – 200 degrees for about 1 hour. Test with chopsticks!
If you don't like raisins, make the potato cake without them.