The Pastel de las Minas is a delicious recipe originating from the Alto de Euquen area, a place with a mining tradition. In this region, toasted flour is known as “ñaco” and is distinguished by the germination process that wheat undergoes before being toasted and ground.
This recipe stands out for its connection to local culinary roots and its rich history in Chilean cuisine.
Are you ready to delight your palate with this recipe?
Pastel de las minas
Ingredients
80 grams of Butter or margarine
1 cup of Sugar
2 Eggs, separated into yolks and whites
1 cup of Wheat flour
¾ cup of ñaco or toasted flour
2 teaspoons of Baking powder
1 pinch of Salt
½ cup of Milk
Vanilla extract
Preparation
Step 1 : Using a thick fork, mix the butter with the sugar until forming a paste
Step 2 : Add the egg yolks and stir until combined
Step 3 : Sift together the flour, ñaco, baking powder, salt, and add to the previous mixture
Step 4 : Work with your fingertips to incorporate the ingredients. Mix the milk with the vanilla and gradually add to the mixture until you obtain a soft, homogeneous dough
Step 5 : In a bowl, beat the egg whites to stiff peaks and gently fold them into the mixture, without stirring vigorously. Pour everything into a greased and ñaco-sprinkled mold
Step 6 : Finally, preheat the oven and bake the cake for 45 to 60 minutes
Step 7 : Let cool and serve with your preferred filling
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