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Blagdanska torta od batata s bijelom čokoladom - Festive sweet potato cake with white chocolate


Ako tražite drugačiju opciju blagdanske slastice....dobro došli!

Ova tortica je baš za vas!

Dodajte joj bijelu čokoladu, maline i Kupilek vino od malina, tortica postaje vrhunski desert!

...i ne samo za blagdane :)


Sastojci i koraci pripreme
  • 450 g pirea od narandžastog batata

  • 100 g kokosovog brašna

  • 2 jaja

  • 75 ml meda (livada ili bagrem)

  • čajna žlica cimeta u prahu

  • čajna žlica đumbira u prahu

  • čajna žlica praška za pecivo

  • jušna žlica maslaca od badema

  • 200 g bijele čokolade

  • 200 g malina

Količina sastojaka je dostatna za kalup za tortu veličine promjera 19 cm.

Pećnicu ugrijte na 175 °C.

Kalup za tortu premažite maslacem, a na dno stavite papir za pečenje.


Batat operite, ogulite, narežite na manje komade i kuhajte u vodi dok ne omekša te ostavite da se ohladi.

U multipraktiku izblendajte ohlađeni batat u kremastu smjesu pa dodajte jaja, med, cimet, đumbir, maslac od badema, kokosovo brašno i prašak za pecivo.

Ukoliko nemate multipraktik, batat dobro izgnječite u pire pa dodajte jedan po jedan sastojak.

Smjesu utisnite u kalup i pecite oko 40 minuta (ovisno o jačini vaše pećnice) dok čačkalica umetnuta u sredinu kolača ne izađe suha.

Prelijte s rastopljenom bijelom čokoladom i ukrasite s malinama.

Poslužite uz čašicu Kupilek vina od malina i guštajte!


Festive sweet potato cake


If you're looking for a different holiday dessert option.... you are welcome!

This cake is just for you!

Add white chocolate, raspberries and Kupilek raspberry wine and this cake becomes a premium dessert!

... and not just for the holidays :)

Ingredients and preparation steps
  • 450 g of orange sweet potato puree

  • 100 g of coconut flour

  • 2 eggs

  • 75 ml of honey (meadow or acacia)

  • teaspoon of cinnamon powder

  • teaspoon of ginger powder

  • teaspoon of baking powder

  • tablespoon of almond butter

  • 200 g of white chocolate

  • 200 g of raspberries

The amount of ingredients is sufficient for a 19 cm diameter cake pan.

Preheat the oven to 175 °C.

Coat the cake pan with butter and place the baking paper on the bottom.


Wash sweet potatoes, peel and cut them into smaller pieces and cook in water until they become soft and leave them to cool.

In a blender, blend sweet potatoes into a creamy mixture, then add eggs, honey, cinnamon, ginger, almond butter, coconut flour and baking powder.

If you don't have a blender, mash sweet potatoes well and add the ingredients, one by one.

Press the mixture into a cake mold and bake for about 40 minutes (depending on the strength of your oven) until the toothpick inserted in the middle of the cake comes out clean.

Top with melted white chocolate and garnish with raspberries.

Serve with a glass of Kupilek raspberry wine and enjoy!


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