1. Prepare whipped cream and custard slices.
2. Prepare a baked six-inch chiffon cake.
3. Prepare two or three small purple sweet potatoes, cut the purple sweet potatoes into small pieces, put them in a fresh-keeping bag, and turn the microwave on high heat for 3-5 minutes.
4. Peel the skin, press it into a puree with a spatula, and take 150 grams of purple potato puree.
5. Pour the yogurt.
6. Stir thoroughly with a blender to form a paste.
7. Use an electric whisk and add 10 grams of sugar to beat 200 ml of cream to appear cone-shaped.
8. Pour the stirred purple sweet potato into the whipped cream.
9. Take three pieces of custard slices in cold water to soften, then take 40 grams of hot milk, put the custard slices inside to melt.
10. Add the cream of purple sweet potato to the cream of cream.
11. Stir well evenly.
12. Cut the chiffon cake into three slices, take two slices and remove a circle around them.
13. Put a six-inch cake mold into a slice of chiffon cake, and pour it with purple sweet potato cream cream.
14. Put another piece of chiffon cake.
15. Pour in the purple sweet potato cream and put it in the refrigerator for more than six hours.
16. Blow the periphery of the cake mold with a hair dryer to remove the cake from the cake mold.
17. Squeeze cream on the surface.
18. Finished picture.
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