Ingredients:
Sweet potato cake
– 1 kg of boiled and mashed sweet potatoes
– 4 tablespoons of Original Lactose-Free SupraSoy dissolved in 400 ml of water
– ½ cup of margarine
– 2 cups (tea) of sugar
– 4 excited
– 1 cup (tea) cornstarch
– 1 cup (tea) of wheat flour
– 1 tablespoon full of baking powder
– 1 tablespoon full of cinnamon powder
– 10 cloves
– ½ teaspoon of nutmeg
– 1 tablespoon of fennel
– 4 egg whites
– Powdered sugar and cinnamon for sprinkling
For the pineapple juice with mint
– 200 ml of water
– Mint to taste
– 2 slices of pineapple
Preparation mode:
For the cake: gradually blend the potatoes with SupraSoy in a blender and set aside. In a container, beat the margarine with the sugar and egg yolks until creamy. Add the reserved sweet potato, cornstarch, wheat flour, yeast and spices. Add the egg whites, mixing gently. Place in a greased and floured baking dish (medium). Bake in a medium oven for 35 minutes. Sprinkle with sugar and cinnamon. Cut into squares to serve.
For the juice: the day before consumption, blend the pineapple with the mint in a blender and place them in ice cube trays. When serving the snack, place the juice cubes in a squeeze bottle or glass with a lid.
