Chestnut Sweet Potato Cake with Condensed Milk Filling

How to make it

Amounts in the steps are for 1 cake.

1. 1

   Génoise batter

   Add 75g of sugar and 15g of honey to 150g of eggs, warm the mixture to 40°C over a bain-marie, and whip it until pale. Fold in 75g of sifted cake flour and 15g of cornstarch, then stir a portion of the batter into 30g of melted butter, 30ml of milk, and 3ml of vanilla extract and return that to the main batter.

   · The cornstarch is what makes the sponge softer.

2. 2

   Bake

   Pour it into a tall No. 1 round pan and bake at 350°F (170°C) for 25 to 30 minutes, then shock it and let it cool.

3. 3

   Vanilla syrup

   Boil 100g of water, 50g of sugar, and 5g of vanilla bean paste until the sugar dissolves, then cool it.

4. 4

   Sweet potato filling

   Steam 500g of chestnut sweet potato, peel it, and mash it while it is hot. Add 50ml of milk, 15g of unsalted butter, 65ml of heavy cream, and 20g of condensed milk and mix it smooth.

   · Chestnut sweet potato is floury, so the filling sets up thick. The condensed milk adds sweetness and a milky note.

5. 5

   Icing cream

   Whip 250g of heavy cream with 25g of sugar until stiff.

6. 6

   Assembly

   Cut the génoise into layers, brush them with the vanilla syrup, sandwich the sweet potato filling between them, and finish the outside with the icing cream.

You can fix this

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

• Add the butter while it is hot or it will not melt properly.
• 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.