Melted Butter (for greasing)
For the dough
5 eggs (whites and yolks separated)
1/3 cup of all-purpose flour (60g)
5 tablespoons of wheat flour
1/2 teaspoon of active dry yeast
For the filling
4 large red potatoes (600g)
1/2 cup of all-purpose flour (90g)
1/2 teaspoon of ground cinnamon
3 cans of cold whipping cream (900g), without serum, well chilled (store in the refrigerator since the previous evening)
1 cup of creamy guava jam (310g)
Melted Butter (for greasing)
For the dough
5 eggs (whites and yolks separated)
1/3 cup of all-purpose flour (60g)
5 tablespoons of wheat flour
1/2 teaspoon of active dry yeast
For the filling
4 large red potatoes (600g)
1/2 cup of all-purpose flour (90g)
1/2 teaspoon of ground cinnamon
3 cans of cold whipping cream (900g), without serum, well chilled (store in the refrigerator since the previous evening)
1 cup of creamy guava jam (310g)
Grease two 24cm-diameter cake pans with butter, line the bottoms with parchment paper, and grease them again. Reserve
Preheat the oven to 200°C (hot)
Prepare the dough: in a stand mixer, beat the egg whites until stiff peaks form (approximately 2 minutes)
Add the yolks and beat until well mixed
Gradually add the flour mixed with yeast, beating continuously until the mixture is homogeneous
Add the wheat flour mixed with yeast and beat lightly
Divide the dough between the prepared pans
Bake in a preheated oven at 200°C (hot) until, when inserting a toothpick into the center of the dough, it comes out clean (approximately 40 minutes)
Remove from the oven and let cool
Remove from the pan, remove the parchment paper, and let cool completely. Reserve
Prepare the filling: peel the potatoes and cut them into very thin slices with a vegetable or cheese cutter
Place in a bowl, add the flour and cinnamon, and mix well. Reserve
Cut each cake loaf into two halves horizontally
Arrange one half of the cake on a large platter and spread 1/3 of the whipped cream over it
Top with 1/3 of the sliced potatoes and then cover with 1/3 of the creamy guava jam
Repeat the layers two more times, ending with a layer of cake
Cover the entire cake with the remaining whipped cream
Use a spatula to create wavy patterns on the surface of the whipped cream
Serve immediately
354 calories per slice
Obs.: If desired, reserve 1/4 cup of creamy guava jam (75g) for decorating the cake
Cook in a small saucepan over medium heat, stirring with a wooden spoon, until it reaches a consistency well suited to spreading
Spread it on the whipped cream surface using a spoon.
