Mass
12 cups of sugar
8 cups of pecans
4 cups of all-purpose flour
1/2 teaspoon of vanilla
12 eggs
Filling
3 3/4 cups of sugar
2 cups of water
250g of cupuaçu pulp
Meringue
6 cups of sugar
6 egg whites
Topping
11/2 cups of sugar
1/2 cup of water
To decorate
6 toasted pecans
Accessory
Removable bottom pan 26 cm in diameter
21/4 cups of sugar
1 cup of pecans
2 teaspoons of active dry yeast
400g of cooked and peeled sweet potato
8 eggs
Filling
3/4 cup of rosewater jelly
Topping
1/2 cup of rosewater jelly
1 cup of pecans
Accessories
2 pans 30 cm in diameter
Mass
12 cups of sugar
8 cups of pecans
4 cups of all-purpose flour
1/2 teaspoon of vanilla
12 eggs
Filling
3 3/4 cups of sugar
2 cups of water
250g of cupuaçu pulp
Meringue
6 cups of sugar
6 egg whites
Topping
11/2 cups of sugar
1/2 cup of water
To decorate
6 toasted pecans
Accessory
Removable bottom pan 26 cm in diameter
21/4 cups of sugar
1 cup of pecans
2 teaspoons of active dry yeast
400g of cooked and peeled sweet potato
8 eggs
Filling
3/4 cup of rosewater jelly
Topping
1/2 cup of rosewater jelly
1 cup of pecans
Accessories
2 pans 30 cm in diameter
Mass
Preheat the oven to medium temperature
Grease the pans with butter and dust with breadcrumbs
Squeeze the sweet potato through a food mill
Beat the sugar with eggs until smooth
Add the sweet potato puree and beat again
Add the remaining ingredients, except egg whites, and mix well
Beat the egg whites until stiff and gently fold into the mixture
Pour into the pans and bake for 40 minutes or until a toothpick inserted comes out clean
Unmold to cool
Filling
Place one of the cakes on a plate and cover with jelly
Top with another cake
Spread jelly over the entire cake and top with pecans
If desired, decorate with pecan shavings.
