Fill preparation: roasting the sweet potatoes even if some cook them.
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| Ingredients to make moniato pastisset (sweet potato cake): |
| For the dough :: 1 glass of sugar. 1 glass of oil. 150 gr. of butter. 1 glass of strong anise. 2 eggs. 720 gr. Of flour. | Ingredients for the filling :: 1/2 k. of sweet potatoes already prepared, peeled and crushed. 1/2 k. of sugar. 1 lemon canela powder |
Ingredients to make moniato pastisset (sweet potato cake):
2. Peel them and make them a uniform dough as if it were a thick puree.
3. Sugar must be in the same proportion as the sweet potato, therefore there were more than 1/2 k. From this we should put more sugar to match pesos.
4. Wash the lemon well to remove all the dirt that it could have, and once clean and dry, grate the bark so that the superficial part more than the superficial part.
5. In a casserole to the fire, preferably mud, put on the sweet potato, sugar, lemon zest and a little cinnamon powder.
6. This dough is cooking over low heat until sweet potato and sugar form the same body, this is achieved continuously removing the dough to prevent it from sticking or burning.
7. Approximately in half an hour we will have the dough in conditions.
8. Remove from heat and let stand.
9. It is very convenient that this filling has been made the day before.
10. The dough thus rests is much better I don know why.
11. Mass preparation: In a wide container on the fire, we throw the oil, butter and sugar until everything has been melting a single element.
12. achieved this we remove it from the heat and add the anise and gradually the flour by working until obtaining a fine dough that can be molded.
13. We then add an entire egg (clear and yolk) and the yolk of the other egg.
14. Be beat very well and we add this mixture to the previous mass and continue working very well.
15. When we already have the dough perfectly, we will take this portions of the size of a nut more or less and with the roller we will flatten form pancakes of about 12 cms. diameter.
16. The finer these are, the more the filling will be noticed and the more good will be the cakes.
17. Once the filling is placed a little to the taste of each one, normally a tablespoon, I like a little more abundant, they bend because of its diameter, the edges are pressed and we paint the surface of the cakes with the clear surface and We sprink them with a little sugar and cinnamon powder.
18. This we put them in the oven that we will previously have lit at about 150º to have it hot.
19. Finally they get into the oven for about 20 minutes to finish doing and the sugar is gathered and we have sprinkled them.
20. They are allowed to cool and eat them as they are in conditions.
21. A cup of sweet anise or a moscatel are a good accompaniment.
22. These cakes that have the shape of the classic empanadillas, are for my liking and when the dough that surrounds the filling is fine and this, the filling, abundant, one of the cakes that I think like most of those who eat it .
23. It is, like almost all cakes, at all times, I mean that in ovens and pastelery they are made throughout the year and of course some make them better than others.
24. They are not difficult to do and today they sell both the dough and the filling, although the artisanal remains what distinguishes each other.
