With the sweet potatoes or sweet potato, once cooked, a puree is made, to which the lemon scrape is added, two whole eggs, the ground almonds with the sugar in the blender, the syrup and the cornstarch dissolved in a little water cold
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make sweet potato and almonds: |
| For 4 people :: 1 glass of water 250 gr. of toasted almonds without salt 4 tablespoons of almibar 250 gr. of sugar 50 gr. OF SUGAR GLASSE 750 gr. of sweet potatoes or sweet potato 500 gr. of flour 2 eggs 1 lemon, scrape 2 tablespoons of cornstarch 500 gr. of butter 5 gr. from salt 1 egg, the yolo |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with white wine |
Ingredients to make sweet potato and almonds:
2. Everything puts in a saucepan to the fire and a thick cream is made.
3. In a cake mold smeared with butter a thin layer of puff pastry is extended and the cream is poured on top and the edges are folded so it does not come out.
4. Another thin layer of puff pastry is prepared and placed on top by sending it by the edges, with the fingers wet in cold water.
5. The edges are cut and with it a cord is made that is placed around the cake for its best presentation.
6. click with the knife tip, 4 or 5 times, so that the puff pastry does not mount too much.
7. He presses with his hand.
8. With the yolk the surface of the cake is painted.
9. It gets into the oven and leaves 25 minutes, half cooking the cake is covered with a sheet of aluminum foil.
10. Once cooked, the oven opens and turns off leaving the cake inside.
11. It is covered with Glasse sugar.
12. puff pastry mass: on a marble table the flower flour is placed, making a hole in the center and putting the salt in this hole and the water.
13. A mass of median consistency is made that does not stick to the hands.
14. Let stand ten minutes.
15. Then the dough with flour is sprinkled well, extending it with the roller in a square shape, putting the butter in the center, which is very hard.
16. The dough is closed on the butter as if it were an envelope.
17. gently supporting the roller extends little by little as a centimeter thick, then folding it three times, stretching it and ending in the same way.
18. It is allowed to stand fifteen minutes and the same operation is repeated up to seven times more, allowing it to always rest fifteen minutes, between each lap.
19. In summer the dough is worked in fresh site with cold hands.
20. that is, from time to time, it gets wet in cold water.
