Roasted Sweet Potato Custard Cream Cake

How to make it

1. 1

   Beat 4 egg yolks until smooth, add the sugar and vanilla extract, and mix until the color lightens and the sugar granules have half dissolved. Sift in the cake flour and starch powder, mix them through, then pour in the warmed milk slowly while you mix.

2. 2

   Strain it into a pot and heat it over low heat to finish the custard cream. Move it to a bowl, press cling film against the surface, and chill it firm in the refrigerator for at least 2 hours.

3. 3

   Beat 15.5 oz of egg (large, about 55 g each), mix in the sugar, corn syrup, and vanilla extract, then warm the mixture over a water bath to around 40℃. Whip it on high with a hand mixer until the foam is firm and fine.

4. 4

   Sift in the cake flour and fold it through; stir some of the main batter into the butter and milk you melted over the water bath, then fold that back into the main batter.

5. 5

   Pour it into the pan and bake it in a fully preheated oven at 170 to 180℃ for 30 to 35 minutes. Drop the pan to shock it, turn it out onto a cooling rack, and cool it completely.

6. 6

   Cut the fully cooled genoise into 4 layers 1 cm thick and stamp them out with a 15 cm round cutter to make the sheets. Pass the leftover center through a sieve to make crumbs.

   · Crumbling the leftover genoise and pressing it onto the outside is how this cake is finished.

7. 7

   Mash the oven-roasted, peeled sweet potato with a hand mixer, mix in the chilled custard cream, then fold in the heavy cream in 2 additions.

   · You can shift the ratio of custard to whipped cream to taste.

8. 8

   Brush the cut genoise with syrup, spread ⅓ of the sweet potato cream flat over it, lay on the next sheet, and repeat.

   · For the syrup, boil the water and sugar until dissolved, then let it cool before use.

9. 9

   Whip the heavy cream and sugar in a bowl set over ice water to make the icing cream, coat the cake with it, press the genoise crumbs on, and set it in the refrigerator.

You can fix this

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

• If the cream is loose, whip it further. If it splits, warm it slightly and whip again. Sugar cannot be taken back out once it is in.