Favorite Color-----purple Potato Mousse Cake

Name: Favorite Color-----purple Potato Mousse Cake
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Six inch chiffon cake; 150g Purple Potato Mashed; 200g Yogurt; 30g Powdered sugar; 200ML Light cream; 2 and a half slices Gillian; 40g milk

by sunshinewinnie

4.7 (1)

Favorite

Difficulty

Hard

Time

24h

Serving

2

A few days ago, it was my little bear’s birthday, and he was one year older. Although I know that he is no longer young, I still like to call the little bear a little bear, and it will always be a little bear.

The weather is getting hot and the mousse cake can be on the stage again. It’s been a long time since I made the mousse cake. The color of the cake I made today is a bit darker than my favorite purple, but I still like it overall, and the birthday star also likes it. This is What I am happiest is that the color of purple sweet potato is always so beautiful. "

Ingredients

1 piece Six Inch Chiffon Cake
150g Purple Potato Mashed
200g Yogurt
30g Powdered Sugar
200ML Light Cream
2 and a half slices Gillian
40g Milk

Favorite Color-----purple Potato Mousse Cake

1. First bake a sandwich layer that you like. I usually use chiffon cake.

Favorite Color-----purple Potato Mousse Cake recipe

2. Wash the purple sweet potato and steam for 20 minutes.

3. After the steamed purple sweet potato is cool, peel and crush.

4. Purple sweet potato and yogurt together, add 10 grams of powdered sugar, and mix into puree with a mixer.

5. The stirred purple potato mash can be sieved again, which will be more delicate.

6. Cut the cake into three slices.

7. Add 20 grams of icing sugar to the whipped cream and beat until a pattern appears. Pour in the mashed purple potato and mix well.

8. Soak the gelatine in cold water to soften it.

9. Pick up the gelatin and put it in 40 grams of milk, and dissolve it in heat-insulated water.

10. Pour the gelatin liquid into the purple potato mash, mix well, and the mousse sauce is ready.

11. Remove two of the cake slices from the periphery, put one in the mold first, pour half of the mousse sauce, and then add another slice of cake.

12. Pour in the remaining mousse sauce and smooth the surface. The mousse cake is ready. Put it in the refrigerator and keep it in the refrigerator for more than 6 hours. It is best to stay overnight. When you take it out the next day, use a blower. Blow around the cake mold to release it.

13. Cut it and share it with the one you love.

Tips:
Sandwich material: a 6-inch chiffon cake

Mousse ingredients: 150 grams of purple potato mash, yogurt, 200 grams of powdered sugar, 10 grams of whipped cream, 200ML, 20 grams of powdered sugar, gelatin 2 and a half slices (5 grams/slice), 40 grams of milk

1. I forgot to weigh the purple sweet potato when it was peeled, and 150 grams was used after peeling and pressing it into a puree.

2. Because today is a birthday cake, I made some decorations. The flowers were squeezed with butter frosting. When squeezing, they were filled with butter. You can decorate as you like without taking pictures. In fact, you don’t need to eat like this Trouble.