Bushnell Elite 3200 10x40 Usage

November: dulce de batata crostata

The 2010 November Daring Bakers' challenge hosted WAS by Simona of Briciole . She chose to challenge Daring Bakers' to make pasta Frolla for a crostata . She Used her own experience as a source, as well as information from Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well.

As usual after these words in English to present the monthly challenge of Daring Bakers this month I will tell her hostess , Simona , the blog Briciole, crostata has chosen. A typical Italian cake made with pasta Frola and then a thousand variations. I have made a sweet potato with almonds and a. I hope you enjoy it. The variations are many and each can make the ones you like best. Are also very rich with fresh fruit, with angel hair with a good homemade jam which is preferred, with a cream egg above ... many combinations to find always to our liking. I hope you enjoy it. This pasta and this type of cake are working and making a lot in Argentina and in Chile .

crostata OF SWEET POTATO
Ingredients for 6-8 people:

For the pasta Frola

175 gr. flour

50 gr. ground almonds

50 gr. corn starch (cornstarch)

2 teaspoons of baking soda or baking powder (Royal)

3 gr.de

salt 125 gr. cream butter in

75 gr. sugar

a little lemon zest

1 egg and 2 egg yolks

3 tablespoons milk

For the filling

400 gr. of sweet potato

50-75 gr. flaked almonds

beaten egg to brush the end

Preparation: In a small bowl the egg yolks and milk. Mix a little and set aside. In another bowl combine the flour, ground almonds, corn starch (cornstarch), the baking powder, salt, sugar and lemon zest. Add diced butter and beaten egg yolks and milk. Mix with fingertips, to combine ingredients. There is no need to amass a lot, just enough to form a dough ball. Cover with plastic wrap and stand for half an hour the refrigerator. After this time stretching the dough and line a mold with it properly greased and floured. Fill the mold with the sweet potato, sliced \u200b\u200balmonds on top and put the dough strips and has left to form a lattice. Bring to the freezer and let sit for at least half an hour or better overnight. This will not get off the edges to cook. After this period of rest and brush with beaten egg and bake at 185 º C for 30 minutes. Once done, let stand a few minutes to lose the excessive heat, unmold and cool completely before using.