Coca de castello with thermomix

Preparation of Coca de castello with thermomix

1. We wash the potatoes (with their skin), and cook in a saucepan over the heat.
2. We click, and when they are cooked, we turn off and drain. When they cool, we remove the skin and mash with a fork. We reserve
3. Glass and butterfly must be extremely clean and dry.
4. Add the egg whites, salt and juice, 2 min, V-3’5.
5. Then, we program 5 min, V- 3.5, and we add 200 g of sugar little by little along the vowel. When we finish adding all the sugar, we let the programmed time expire.
6. We remove to a bowl and reserve
7. Without having to wash the glass or the butterfly, we add the yolks, 100 g of sugar, 5 min, V-3.5, we remove the butterfly and add the almond powders and zest, 1 min, V-4.
8. Now the mashed potatoes, 1 min, V-4.
9. Finally, we remove the glass and we are going to add the reserved meringue, little by little and with enveloping movements.
10. We line the base and sides of the mold (mine is 32×22 cm.
11. We pour the dough and distribute well.
12. We lightly tap the table to remove any air bubbles.
13. Oven preheated to 170°, heat up and down
14. We bake for about 35 minutes, after checking the toothpick, it comes out clean.
15. We turn off and remove (without unmolding), on a rack.
16. Once cold, we unmold and spread icing sugar on the surface.
17. ONLY LEFT TO ENJOY, GOOD PROFIT