Romantic Purple Caramel Charlotte

Overview

Purple is always associated with romantic feelings. I have never liked using pigments to adjust colors. This time I created a romantic theme and the rule was to use pure natural colors, which is exactly what I want. This time I used purple sweet potato to adjust the purple color. The color is very beautiful and the finished product is also very beautiful. However, my photography skills are not good. I made a circle of purple sweet potato chocolate frosting. It is very delicious. Moreover, the cake roll and mousse go very well~

Tags

• dessert
• afternoon tea
• students
• cake flour
• egg
• maltose
• purple sweet potato puree
• salad oil
• whipping cream
• white chocolate
• gelatin tablets
• lemon juice
• milk
• powdered sugar
• water

Ingredients

Steps

1. 1 Steam the purple sweet potatoes first.

   

2. 2 Sift the purple sweet potato into a bowl and press it through the sieve with the help of a spoon.

   

3. 3 Next make the cake rolls. Separate the egg whites and yolks into two oil-free and water-free containers.

   

4. 4 Add salad oil and milk to the egg yolks and stir evenly.

   

5. 5 Add 40g purple sweet potato puree and mix well. .

   

6. 6 Add a few drops of lemon juice and mix well. The purpose of adding lemon juice is to change the color of the purple sweet potato, making it pinker, slightly different from the color of the subsequent mousse, and more layered.

   

7. 7 Then sift in the cake flour. Mix well and set aside.

   

8. 8 Add a few drops of white vinegar to the egg whites and 25g of powdered sugar.

   

9. 9 Add the powdered sugar in 3 batches and beat with an electric mixer until 9 points.

   

10. 10 Add 1/3 of the meringue to the purple sweet potato batter, and use a rubber spatula to quickly stir evenly from bottom to top.

    

11. 11 Then pour it back into the remaining 2/3 of the meringue and mix quickly from bottom to top again.

    

12. 12 Preheat the oven to 160°C. Pour the cake batter into a baking tray lined with greaseproof paper. In the middle rack of the oven, heat up and down, 160 degrees, for 50 minutes.

    

13. 13 Add the remaining 15g powdered sugar in the cake roll recipe to 60g whipping cream and whip.

    

14. 14 Then add the remaining 60g of purple sweet potato puree. Beat evenly,

    

15. 15 Beat until completely combined, do not overbeat.

    

16. 16 Cut off the uneven edges around the cake slices and spread with purple sweet potato cream.

    

17. 17 Use oil paper to roll up tightly from one side to make a cake roll.

    

18. 18 Cut into slices about 8mm thick.

    

19. 19 Prepare a container, lay out a layer of plastic wrap, and spread the cake flat on the walls of the container.

    

20. 20 Next make the caramel sauce. Put the sugar from the caramel sauce recipe into a pot, add water and bring to a boil over medium heat.

    

21. 21 After boiling over medium heat, turn to low heat without stirring.

    

22. 22 When the pot starts to smoke, turns into caramel color and has a burnt aroma, pour in room temperature light cream and turn off the heat.

    

23. 23 Mix well while it is still warm, and the caramel sauce is ready.

    

24. 24 Make the caramel purple sweet potato mousse below. Soak the gelatine sheets in water until soft.

    

25. 25 Heat the milk in the mousse ingredients until it starts to bubble around the edges and turn off the heat.

    

26. 26 Pour the milk into the caramel sauce and stir evenly.

    

27. 27 Add soaked gelatine and mix well.

    

28. 28 Then pour the caramel mixture into the purple sweet potato puree in the mousse recipe and stir evenly.

    

29. 29 Whip the whipped cream in the mousse recipe.

    

30. 30 Mix the caramel mixture and light cream and stir evenly to make purple sweet potato caramel mousse.

    

31. 31 Pour the purple sweet potato caramel mousse liquid into the cake roll container so that it is level with the height of the cake roll. Refrigerate until set.

    

32. 32 Then take it out and invert it into a plate.

    

33. 33 Next make the purple sweet potato chocolate frosting. Put the white chocolate into a bowl and melt it into a chocolate liquid over hot water of about 60 degrees.

    

34. 34 Add purple sweet potato puree and stir evenly,

    

35. 35 Then pour in the maltose and stir evenly to form chocolate frosting.

    

36. 36 Put a three-tooth nozzle into a piping bag. Put chocolate frosting into a piping bag.

    

37. 37 Just put a circle of chocolate frosting around the bottom of Charlotte.