250 g of flour
250 g of sugar
2 eggs
250 g of butter or margarine
250 g of sweet potatoes, peeled and grated with fine skin
125 g of crystallized raspberry, chopped
1 teaspoon of ground cinnamon
1 pinch of cinnamon
2 tablespoons of rum syrup
4 tablespoons of raspberry gelatin
Consistent gelatin for decorating
250 g of flour
250 g of sugar
2 eggs
250 g of butter or margarine
250 g of sweet potatoes, peeled and grated with fine skin
125 g of crystallized raspberry, chopped
1 teaspoon of ground cinnamon
1 pinch of cinnamon
2 tablespoons of rum syrup
4 tablespoons of raspberry gelatin
Consistent gelatin for decorating
On a table, place the flour and sugar, make a depression in the middle and add the eggs
Around it, arrange small pieces of butter and sprinkle the remaining ingredients except the gelatin
Knead very well to obtain a consistent dough
Let it rest in the refrigerator for 1 hour
With 2/3 of the dough, line a removable bottom mold greased
Pour 4 tablespoons of gelatin over the dough
Open the remaining dough and cut into strips, making a grid and border to be placed on top of the gelatin
Put it in a medium oven for approximately 1 hour
After cooling, decorate the cake with gelatin between the grid
You can arrange these truffles stacked, forming a Christmas tree:
