Materials of cake body:
Egg yolk paste: 4 egg yolks, 1 tablespoon of sugar, 1/4 cup corn oil, 1/4 cup milk, 1/2 cup low-gluten flour.
Protein paste: 4 egg whites, 1/4 cup sugar, a few drops of vinegar.
Filling: Moderate amount of blueberry paste.
Purple potato mousse Ingredients: 3 cups of mashed purple potatoes, 300ml animal whipped cream, 750ml milk, 2 small packets of gelatine powder (14g), 1/2 cup sugar.
Decoration materials: 100ml animal cream, 2 tablespoons sugar, 1 drop of purple food coloring, appropriate amount of raspberry
1 cup =1cup=250ml1/4 cup =60ml
When I first saw this cake, I fell in love with it. It was so beautiful and magnificent that I decided to make this royal cake for myself on my birthday. Women should treat themselves better. While loving their families, they should also learn to love themselves.
Purple sweet potato Charlotte
Recipe Recommendations
- egg yolk of 4
- sugar 1/2 cup
- corn oil 1/4 cup
- milk 750ml
- low-gluten flour 1/2 cup
- Purple sweet potato paste 3 cups
- gelatin powder 2 small packets
- of Raspberry appropriate amount
- protein of 4
- vinegar appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Purple sweet potato Charlotte
1
Put the egg whites in a clean water-free and oil-free container, add sugar and vinegar and beat until stiff and frothy.
2
Except for the low flour, put the egg yolk paste ingredients into a clean container and stir well.
3
Sieve in the low flour and mix until there are no particles.
4
Add 1/3 protein paste and egg yolk paste and mix well.
5
Pour into the remaining 2/3 of the protein paste and stir well.
6
Pour the cake paste into a baking sheet covered with tin foil or oil paper, smooth it out, and shake it lightly a few times to create large bubbles.
7
Put it into a preheated 350F/180C oven and bake for 20 minutes. Remove it, turn it upside down and tear off the tin foil. Cover the tin foil back on the cake to prevent drying.
8
Fold the cake on foil or oil paper and spread with blueberry sauce.
9
Roll the cake along the long sides, seal both sides, and refrigerate in the refrigerator for 15-20 minutes to shape.
10
Slice the cake roll into thin slices.
11
Arrange cake slices in a round bowl. (I used a 9-inch round bowl.)
12
When baking the cake, you can make mashed potatoes. Peel and slice the purple potatoes.
13
Steam in the pan, mash, and sieve.
14
Take 3 cups of purple mashed potatoes and 400 ml milk, add them to the purple mashed potatoes and stir until a paste.
15
Soak geldine powder in 350ML milk for 10-15 minutes, dissolve in water, and let cool.
16
Pour the gelatine liquid into the purple potato paste and mix well.
17
Whisk whipped cream with sugar until stiff.
18
Stir in the purple sweet potato geldine paste.
19
Pour about 1/3 of the mousse paste into a large bowl with cake rolls and lay a layer of cake rolls. (You don't have to shop.)
20
Pour in the remaining mousse paste, spread the remaining cake roll, and refrigerate in the refrigerator for more than 3 hours. (I didn't make enough mousse at first, but later I made some more.)
21
Put the cake upside down on the cake holder, blow it 2-3 times with a hair dryer or cover it with a hot towel to remove the mold.
22
Beat 100ML of whipped cream with sugar until hard, add 1 drop of purple color, and mix well.
23
Put it into a flower extrusion bag, squeeze the edge around the cake, and add raspberries.
24
Cut it open and start eating.