Pastel de Bizcochuelo y Carne
In Argentina and Uruguay there is a casserole which is savory minced beef, with olives, raisins, thick gravy, sort of like a beef empanada filling and then it's baked in the oven with a sweet sponge cake batter on top - as it bakes, the batter rises and gets golden brown while the beef re-heats.
Believe it or not, it's really delicious -
Why am I telling you this? the recipe above reminds me of it, and if it wasn't for the very bizarre instruction of mixing with a drill, it wouldn't seem so far fetched!
Has anyone tried it yet?
