Sweet Potato Cream Cake (15cm)

How to make it

1. 1

   Warm the eggs, sugar, and honey to 40°C over a bain-marie, then whip them until the batter falls in a ribbon.

2. 2

   Fold in the sifted cake flour and cornstarch, then emulsify the melted butter, milk, and vanilla extract with a portion of the batter and add that back in.

3. 3

   Bake at 350°F (170°C) for 25 to 30 minutes, cool it completely, and cut it into 3 layers.

4. 4

   Cook the chestnut sweet potato and mash it, then mix in the milk, unsalted butter, heavy cream, and condensed milk until smooth and let it cool.

5. 5

   Bring the syrup ingredients to a boil once and cool them. Whip the heavy cream for the icing with the sugar to just short of stiff peaks.

6. 6

   Brush the syrup over the sponge layers, spread the sweet potato filling between them, and stack them 3 high.

7. 7

   Ice the whole cake with the heavy cream and let it settle in the refrigerator for at least 3 hours.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the batter or cream is stiff, add milk a little at a time; if it is loose, add flour the same way. Once it has set, it cannot be adjusted.