【Purple Sweet Potato Mousse Cake】

Overview

I have always liked the taste of purple sweet potato. I still chose it when I made mousse cake for the first time. It has a delicate taste and a light fragrance.

Tags

• baking
• cake
• mousse
• 6 inch cake
• gelatin
• purple sweet potato
• whipping cream
• white sugar
• milk

Ingredients

Steps

1. 1 This is a great way to cut a slice of cake. If you are dividing the cake into two slices, find a plate that is half the depth of the cake. If you are dividing the cake into three slices, find a plate that is one-third as deep as the cake. I divided it into two pieces. The plate I used was half the thickness of the cake. I put the cake on the plate and leaned the bread knife against the plate and cut along the plate.

   

2. 2 The cut cake is evenly thick and smooth. At this time, slightly remove the outer edge of the cake slice.

   

3. 3 First peel the purple potatoes and steam them in a pot.

   

4. 4 Steamed purple sweet potatoes are pressed into puree while hot and set aside.

   

5. 5 Soak the gelatine sheets in water until soft. (This will be done in a few minutes)

   

6. 6 Pour milk into the milk pot, add soaked gelatine flakes and 20 grams of sugar, cook over low heat until the sugar melts and then let cool. (Stir while cooking)

   

7. 7 Add the purple sweet potato puree to the milk liquid, stir evenly, and set aside. (Here I used a hand mixer to stir, so that it is fine enough, but the egg beater in the picture cannot do it. I used this to mix from the beginning)

   

8. 8 Chill a bottle of ice water in the refrigerator beforehand and pour it into a larger plate. If the weather is too hot, I also add some ice cubes.

   

9. 9 Use a slightly smaller container to put the whipping cream.

   

10. 10 Beat in ice water until obvious lines appear but can flow. (This is what is called passing through ice water)

    

11. 11 Pour the whipped cream into the milk liquid and stir evenly to form a mousse filling. .

    

12. 12 Wrap a piece of tin foil at the bottom of the cake mold (the purpose is to prevent the mousse filling from flowing out), take a piece of cake with a little outer edge removed and put it into the cake mold.

    

13. 13 Pour half of the mousse filling to cover the cake slices.

    

14. 14 Add the second cake slice, continue pouring in the remaining half of the mousse filling, and refrigerate for about four hours until completely solidified.