1. All materials are ready
2. Diced Sweet Potatoes
3. Put sugar in the boiled water and cook until it melts.
4. Add diced sweet potatoes and boil
5. , Mix it.
6. Let cool and cover with plastic wrap
7. Beat the butter (240g), caster sugar (200g), and the flower of salt (2g) at low speed
8. , And then divide the whole egg
9. Pour in and pass.
10. Sift low-gluten flour (240g), almond flour (40g) and baking powder (4g) together,
11. Pour in half of the powder and stir
12. Then add honey (40g), light cream (not whipped) (80g), dark rum (10g)
13. Add the remaining powder
14. Low speed stirring
15. Pour crushed chestnuts and boiled sweet potatoes (400g) into the beaten batter.
16. Put it into the mold, first 250g a piece, and then make up if there is more.
17. Oven at 150°~170°c for 35 minutes (mainly depending on the status)
Tips:1. There is no need to whip the whipped cream, just add it to the batter and stir.
2. The wine in the cake can increase the fragrance of the cake and enrich the taste. If you mind, you can leave it without butter, but it can be softened at room temperature before being sent.