Fondant Purple Sweet Potato Layer Cake

Overview

The original purpose of learning baking was to make more nutritious and healthy food for my family. This is also the first time that purple sweet potato and yam have been added to the cake, and I can tell you responsibly that the taste is really good. If you also want to make a dessert with beautiful color, beautiful shape, nutrition and health, then you might as well give it a try.

Tags

• baking
• good looks
• cake flour
• coconut
• corn oil
• egg
• fondant skin
• hardcore yam
• purple sweet potato
• fine sugar
• milk

Ingredients

Steps

1. 1 Separate the yolks and whites of the eggs.

   

2. 2 Mix the milk, egg yolk and corn oil thoroughly until they become emulsified.

   

3. 3 Sift in cake flour.

   

4. 4 Use a rubber spatula to stir evenly, do not make circles, use a cutting and mixing technique to mix evenly.

   

5. 5 Add a few drops of lemon juice to the egg whites and beat until fish-eye bubbles appear, then add 1/3 of the fine sugar.

   

6. 6 Beat until fine foam appears, add 1/3 of the caster sugar.

   

7. 7 Beat until obvious lines appear, add the remaining 1/3 of the fine sugar.

   

8. 8 Continue to beat until stiff peaks form. Lift the egg beater and you will be able to pull out a small, firm peak.

   

9. 9 Add 1/3 of the beaten egg white to the egg yolk paste in step 4, and mix evenly.

   

10. 10 Pour the mixed batter into the remaining egg whites and continue to mix evenly.

    

11. 11 The mixed batter is delicate and shiny, and there will be no obvious defoaming.

    

12. 12 Place a piece of oil paper on the baking sheet in advance, and pour the mixed batter into the baking sheet.

    

13. 13 Preheat the oven in advance, place the baking sheet in the middle of the oven at 175 degrees for about 20 minutes.

    

14. 14 Steam the purple sweet potato and yam, peel them, and mash them together.

    

15. 15 Use a food processor to puree the purple sweet potato and yam into a fine paste. My purple sweet potatoes are very sweet, no sugar is used here.

    

16. 16 After the cake has cooled, divide it into four slices and spread purple sweet potato and yam puree on the surface.

    

17. 17 Stack three slices of cake on top of each other and cut off the corners.

    

18. 18 Use yellow fondant to make the stamens, red and white gradient colors to make the petals, and assemble them together with edible glue.

    

19. 19 Sprinkle desiccated coconut on the surface and decorate with fondant lotus flowers prepared in advance.

    

20. 20 The filling in the middle can be replaced with chestnut puree, pumpkin yam puree, etc.

    

21. 21 Purple sweet potato and yam puree is used instead of cream, which makes it healthier to eat.

    

22. 22 It's delicious. You can try it if you like it.