Having prepared such portioned cakes, you don’t have to worry about what to do with surplus. They simply will not remain, and the reason for this is not only a small dessert size, but also impeccable taste with notes sweet potato and spices. If desired, mashed sweet potatoes can заменить тыквенным. 
Time: 1 hour. 45 minutes Complexity: easy Servings: 2 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Korzh
- 2/3 Art. flour
- 3 tbsp. l (45 gr.) Butter, chopped small pieces, room temperature
- 1 tbsp. l granulated sugar
- 1 tbsp. l powdered sugar
- A pinch of coarse salt
Filling
- 2 large eggs
- 1/4 Art. fat cream
- 2 tbsp. l brown sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 3/4 Art. sweet potato puree
- 2 tbsp. l (30 gr.) Melted butter
- 1/2 tbsp. mini marshmallow or 2 more spoons of slightly sweetened whipped cream for serving
- Special equipment: 2 disposable foil molds for pies with a diameter of 13 cm
Recipes with similar ingredients: premium flour, butter creamy, sugar, powdered sugar, eggs, cream, brown sugar, vanilla extract, cinnamon, allspice, sweet potato (sweet potato), marshmallows
Recipe preparation:
- Cakes: place a small baking sheet on the wire rack in the center oven, which is heated to 190 ° C. Whip the flour with creamy butter, icing sugar and salt in a food processor (approximately 2 minutes). Continue until the mixture looks like wet crumbs that can be molded together by squeezing in the hand. Can It seems that the process will take less time than indicated, but you still have to be patient. Spread the mixture evenly between two disposable cake pans with a diameter of 13 cm and press the dough very tightly at the bottom and near the walls, pressing well him to the corners. Smooth and smooth the top edges with your fingers or the back of a small spoon.
- Bake the cakes on a hot baking sheet until they are turn golden brown below and on the sides (approximately 12 minutes). Allow the items to cool completely on the wire rack.
- Filling: beat eggs with cream in a medium bowl, brown sugar, vanilla extract, cinnamon and fragrant pepper. Add, whipping, sweet potato, and then melted creamy butter.
- Fill the cake pans with the filling. Bake until until the contents rise and grasp, remaining at the sight of everything still slightly damp in the center (25-30 minutes). Move to the grate, to cool completely before serving.
- If using marshmallow: immediately before preheat the oven with the possibility of overheating. Pour out 1/4 tbsp. mini marshmallows in the center of each pie. Bake until marshmallows start bubbling and brown (30-40 seconds). Serve right away.
