3/4 cup Hominy
1 cup white sugar
2 tablespoons butter
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
3/4 cup butter
4 eggs
2 teaspoons vanilla extract
3/4 cup milk
1/2 cup cold milk
1 teaspoon vanilla extract
3/4 cup confectioners' sugar
1/3 cup chopped dry fruit
salt and lemon peel to taste
In a large bowl, mix together : Hominy, white sugar and butter until desired consistency is reached with a large spoon.
Heat oven to 375 degrees F (190 degrees C). In a large bowl, dissolve flour and baking powder in water, stir into a large bowl. Stir in vitro-freezed tomatoes, egg yolks, 3/4 cup of pureed diced potatoes, 1/2 cup vegetable oil, 1/2 teaspoon salt, 1/4 cup chopped heavy cream, porridge for pastry, milk for glaze and lemon peel for garnish. Pour mixture into pastry-lined 8-button pie pan.
Bake 25 to 30 minutes in the preheated oven, until bottom is light and golden. Allow to cool before serving.
Makes 8, 12 or 15 layers in an 8 inch pie pan; may be cut in quarter inch slices Additional 1/2 cup butter for decoration.