Cake "Autumn leaves"

Description

Nearing the end of Golden autumn. On this occasion, I present to You a wonderful and very tasty cake "Autumn leaves".

Ingredients

Sweet potato

600 g
Flour

2 cup
Leavening agent

1 tsp
Salt

0.5 tsp
Butter

90 g
Chicken egg

1 piece
Yogurt

1 Tbsp
Sunflower oil

4 Tbsp
Carrots

1 piece
Leeks

150 g
Mushrooms

300 g
Pepper

1 piece
Green olives

100 g
Olives

100 g
Milk

2 cup
Cream

0.5 cup

Cooking

Sweet potato or potato peel bake in the oven until cooked. Peel to Add to the pulp the egg and mix until smooth.

Mix the flour, baking powder and salt in a large bowl. Cut the butter into small cubes and add to flour. In a food processor or by hand mix the contents. Add the flesh of the potatoes with egg and knead the dough. Wrap in cling film and put the dough in the refrigerator for at least 30 minutes.

Carrots and onions wash clean. Onion finely chopped. Carrots grate on a coarse grater. In a pan melt the honey and butter. Sauté on medium heat onions and carrots until soft.

Sprinkle the flour over the vegetables and stir fry for 1-2 minutes.

Wash mushrooms clean and sauté in a separate pan. Pepper cut in big pieces and fry in a pan over high heat. Put the mushrooms and pepper to the side.

To the onions and carrots add the milk and the cream, reduce the heat to low and simmer for another 5 minutes until thick sauce. Add black and green olives and stir.

Then add fried mushrooms and peppers and simmer for another 2 minutes.

Spread the filling in the form and allow to cool a little

Start making the leaves. Roll out the dough and using a plunger or cutting cut leaves. Place our finished products for 10 - 20 minutes in the refrigerator or 5 minutes in the freezer. The leaves are slightly chilled, with a brush and spread with yogurt.

Lay out the leaves on the pie. Do this procedure very quickly so that the leaves do not lose shape. Prepare the tart in a preheated 175 degrees for 40-45 minutes or until Golden brown leaves.

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