arracacha cake
arracacha cake
Ingredients
One and a half cups of grated Andean Traditions arracacha
One tablespoon of Universal baking powder
One tablespoon of Universal Baking Soda
Three cups of White Flower flour
A cup of Akenton sugar
A cup of unsalted butter
Pecans to decorate
a pinch of salt
JP products in this recipe
Preparation
In a bowl add the Andean Traditions arracacha and let stand with water and lemon for at least five hours.
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2
Separate egg whites from egg yolks.
Separately, cream the butter, the yolks and the Akenton sugar.
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In another bowl, bring the egg whites to the point of snow.
Add the egg whites in an enveloping way to the previous mixture.
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Remove the water, the lemon and add the arracacha to the mixture, until obtaining a homogeneous mixture.
In another bowl mix the Blanca Flor flour, the baking powder, the Universal bicarbonate and the pinch of salt.
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Sift and add to wet mixture.
Once you have a homogeneous mixture, take it to a non-stick pan and bake for 40 minutes at 356 degrees Fahrenheit.
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Once the cake is ready, using a thread or a large knife, cut it in half and add a layer (or several) of arequipe (dulce de leche), and decorate with pecans on top.
Serve and enjoy this delicious homemade cake.
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