Mixture
Half cup of chopped parsley
250g smoked linguiça
6 eggs
250ml milk
250ml water
One cup of margarine
Four cups of wheat flour
One teaspoon of complete seasoning
Two teaspoons of baking powder
Half teaspoon or 2 drops of green food coloring
Cream Topping
180g dried potato puree*
Two tablespoons of margarine
One half liter of hot milk
To taste: salt and green food coloring
28 thin slices of smoked linguiça
Half cup of chopped parsley
Auxiliary Materials
Four 21cm-long coração-shaped baking molds
Mixture
Half cup of chopped parsley
250g smoked linguiça
6 eggs
250ml milk
250ml water
One cup of margarine
Four cups of wheat flour
One teaspoon of complete seasoning
Two teaspoons of baking powder
Half teaspoon or 2 drops of green food coloring
Cream Topping
180g dried potato puree*
Two tablespoons of margarine
One half liter of hot milk
To taste: salt and green food coloring
28 thin slices of smoked linguiça
Half cup of chopped parsley
Auxiliary Materials
Four 21cm-long coração-shaped baking molds
Mixture
1
Separately, chop the parsley and smoked linguiça with a kitchen scissors. Reserve
2
Mix the eggs, milk, water, and margarine in a blender
3
Then, add the wheat flour and complete seasoning and continue blending
4
Still in the blender, add the reserved parsley and smoked linguiça
5
Add the baking powder, mix well, and add the green food coloring
Beat until uniform
6
Pour into molds and bake one by one for 25 minutes at medium temperature
Cream Topping
1
Make the potato puree (follow package instructions) and then add the margarine
2
Slowly add half of the hot milk to the mixture
Season with salt and beat
3
In a pan, pour in the remaining milk and cook over medium heat without stopping, stirring constantly
4
Remove from heat when firm and mix in green food coloring
Assembling
1
When cooled, demold
Assemble the crown by joining the four coração-shaped baking molds together
2
Use a piping bag to spread a layer of potato puree on top of the cake
3
With the remaining cream, pipe an 'L' shape around the crown
4
Draw flowers on the sides, leaving a one-finger gap
Between them, make a dot
5
Place linguiça slices in the spots where you made the dots with the potato puree
6
Sprinkle chopped parsley on top to finish
Serve immediately.
