Dough
2 1/4 cups of sugar
1 cup of pecans, ground
2 teaspoons of baking powder
400g of cooked sweet potatoes, peeled
8 eggs
Filling
3/4 cup of rosewater jelly
Topping
1/2 cup of rosewater jelly
1 cup of pecans, ground
Accessories
2 pans of 30cm diameter
Dough
2 1/4 cups of sugar
1 cup of pecans, ground
2 teaspoons of baking powder
400g of cooked sweet potatoes, peeled
8 eggs
Filling
3/4 cup of rosewater jelly
Topping
1/2 cup of rosewater jelly
1 cup of pecans, ground
Accessories
2 pans of 30cm diameter
Dough
Preheat the oven to medium temperature
Grease the pans with butter and dust with breadcrumbs
Mash the sweet potatoes
Beat the sugar with the eggs until smooth
Add the remaining ingredients, except for the egg whites, and mix well
Beat the egg whites until fluffy and fold them into the dough
Pour into the pans and bake for 40 minutes or until a toothpick comes out clean
Let cool before unmolding
Filling
Place one of the cakes on a plate and cover with jelly
Top with the other cake
Spread the jelly over the entire cake and top with pecans, if desired
