In summer, I prepare cold cakes more often, but in autumn I drift towards the oven. When I reached for sweet potatoes a long time ago, I didn’t think they would be in the dessert someday. I usually use them for salty snacks – I bake with spices and olive oil. However, I found a recipe that interested me, I decided to give him a chance and … I changed my mind. Sweet potato cake turned out to be moist, light and full of taste, which cannot be mistaken for anything else. This is a dessert that combined the nutritional value of vegetables with pleasure from eating sweets.
Sweet potatoes, also called sweet potatoes, are vegetables with strong nutritional properties. They contain a lot of dietary fiber, vitamins and minerals. One of their greatest strengths is High beta-carotene contentor provitamins A, which supports the eye, resistance and condition of the skin. Already one portion of sweet potatoes covers the body’s daily demand for this vitamin.
Besides, sweet potatoes provide B vitamins, vitamins C and Eand also important mineralsincluding potassium, magnesium and manganese. Thanks to this support the work of the heart, regulate blood pressure and help in the fight with fatigue. Their low glycemic index means that they can be a good alternative for people who care about stable blood sugar levels, although it must be remembered that they contain natural sugars and you should not eat them in excess.
Thanks to the presence fiber sweet potatoes improve digestion and conducive to feeling of satietywhich can help you control your weight. They are also a source of antioxidantsthat fight free radicals and slow down the aging process.
Who should eat sweet potatoes? Certainly people struggling with fatigue, skin problems and weakened immunity. It is also a good vegetable for athletes because it provides energy. However, people with kidney diseases or stones should be careful because sweet potatoes contain a lot of oxalates.
Sweet potatoes can be prepared both salty and sweet. Classics are baked sweet potatoeswhich after thermal treatment have a creamy consistency and a slightly caramel aftertaste. Just cut them into boats or slices, sprinkle with oil, sprinkle with your favorite spices (e.g. peppers, thyme, rosemary) and bake until tender. They are great as an addition to dinner or a salad base.
You can also prepare with sweet potatoes fries – A healthier alternative to classic potatoes. Bakers baked in the oven are crunchy on the outside and soft inside. They taste great with garlic or yogurt sauce.
Sweet sweet potatoes can surprise even more. They are great For cakes and desserts – You can make a damp cake, brownie or tart from them. Their natural sweetness means that you do not need to use a large amount of sugar. Sweet potatoes can also be used to pancakes, pancakes or mousse. Combined with cinnamon, ginger and nutmeg, they gain an extremely aromatic character.
In vegan cuisine, sweet potatoes are often used to prepare puréewhich replaces fat in baking. In South American countries Add to stews and curryand in Asia – For soups and desserts. There are really many applications in the kitchen.
Sweet potato cake is a dessert that comes out moist, slightly sweet and with the aroma of spices. In my opinion, it is ideal as a weekend baking that you can surprise your family or friends.
Ingredients:
Cake:
- 250 g of cake flour,
- 150 g of cold butter, chopped into smaller pieces,
- Egg in size L,
- a teaspoon of fine sugar,
- a pinch of salt,
- A tablespoon of cold water.
Filling:
- 450 g Purée made of sweet potatoes,
- 100 g of butter,
- 90 g of fine sugar,
- 125 ml of milk,
- 2 eggs in size L,
- 1/2 teaspoon of ground nutmeg,
- a teaspoon of ground cinnamon,
- A teaspoon of vanilla extract.
Method of performance:
Prepare a shortbread cake. Sift the flour to the kitchen countertop, add cold, chopped butter and quickly chop with a knife until the dough resembles a crumble. Then stick the egg, add sugar, salt and pour water. Knead the dough quickly. Form them in a ball, slightly flatten and wrap with cling film. Cool in the fridge at least an hour.
Take a deeper tart form with a diameter of 24 cm and smear it well with butter. In addition, sprinkle with flour, shake excess. Roll out the cooled dough to a thickness of about 3 mm and put it in the mold. Cover them with baking paper and load (e.g. ceramic balls, beans or rice). Bake for 15 minutes in an oven preheated to 200 degrees Celsius. Then remove, remove the paper with load and put back in the oven. Lower the temperature to 180 degrees and bake an additional 5-10 minutes – so that the bottom browned nicely.
In the meantime you can fill. All ingredients should have room temperature. Place the potato purée still warm in the dish (just place the washed sweet potatoes on a baking tray with baking paper, bake at 200 degrees Celsius for a minimum of 45 minutes, until the vegetables are soft and blended). Add diced butter and mix thoroughly to dissolve it (if the purée is already cool, dissolve the butter and pour into the dish). Add all the other ingredients and mix with a whisk – to combine into a smooth mass. Put the filling to a baked bottom.
Put the whole in the oven preheated to 175 degrees Celsius and bake for about an hour. The filling will grow, but after removing from the oven it will fall again. Set aside the dough to cool.
Sweet potato cake should be decorated with sweet cream cream, mascarpone and powdered sugar. Just combine the ingredients and beat to a stiff foam.
Source: NowowoPuje.pl, DOZ.PL
