400 g of cooked and peeled sweet potatoes
2 1/4 cups of granulated sugar
8 large egg whites
1 cup of chopped pecans (125g)
2 tablespoons of active dry yeast
3/4 cup of rosewater to flavor
To top the cake
1 cup of chopped pecans (125g)
Candied cherries for decoration
400 g of cooked and peeled sweet potatoes
2 1/4 cups of granulated sugar
8 large egg whites
1 cup of chopped pecans (125g)
2 tablespoons of active dry yeast
3/4 cup of rosewater to flavor
To top the cake
1 cup of chopped pecans (125g)
Candied cherries for decoration
Mash the sweet potatoes and reserve
Beat the eggs until they become light and fluffy
Combine the mashed sweet potatoes with the egg mixture and beat well
Add the remaining ingredients, except the egg whites
Mix well
Beat the egg whites until stiff and fold them into the cake batter
Divide the batter evenly between 2 30cm-diameter pans, greased and floured
Bake in a preheated oven at medium heat (180°C) until a toothpick inserted comes out clean
Remove from the oven and let cool before removing from pans
Place one of the cakes on a serving plate, fill with rosewater-flavored gelatin, and top with the other cake
Dust with chopped pecans and decorate with candied cherries
Serves 16.
