1. This is a great way to cut cake slices. If you want to divide the cake into two slices, find a plate that is half the depth of the cake. If you want to divide the cake into three slices, find a plate that is one-third the depth of the cake. I divided it into two pieces. The plate used was half the thickness of the cake. Put the cake on the plate and cut the bread knife against the plate along the plate.
2. The sliced cake is very uniform in thickness and smooth. At this time, slightly remove the periphery of the cake slice.
3. First peel the purple sweet potato into the pot and steam it.
4. The steamed purple sweet potato is pressed into a puree while it is hot, and set aside.
5. Soak the gelatine tablets in water to soften. (This should be fine in a few minutes)
6. Pour milk into the milk pan, add the soaked gelatin flakes and 20 grams of sugar, cook on low heat until the sugar melts and then let cool. (Stir while cooking)
7. Add the mashed purple potato to the milk liquid, stir evenly, and set aside. (Here I used a hand-held blender to stir, so it's delicate enough, but the whisk like the one in the picture can't do it, I used this to stir in the beginning)
8. I iced a bottle of ice water in the refrigerator beforehand and poured it into a larger plate. The weather was too hot and I added some ice cubes.
9. Fill a slightly smaller container with whipped cream.
10. Disperse with ice water until there are obvious lines but can flow. (This is the so-called sent by ice water)
11. Pour the whipped cream into the milk liquid and stir evenly into a mousse filling. .
12. Wrap a piece of tin foil on the bottom of the cake tin (the purpose is to prevent the mousse filling from flowing out), take a piece of cake with a little outer periphery removed and put it in the cake tin.
13. Pour half of the mousse filling and cover the cake slices.
14. Put in the second piece of cake, continue to pour the remaining half of the mousse trap, put it in the refrigerator for about four hours until it is completely set.
Tips:Poetry heart phrase:
1: What I opened was a box of 250ml whipped cream, which was also the amount I budgeted at the beginning, but when I mixed it, I felt a little more, so I left a little bit, which is later used for decorating. The cream on the surface is estimated to be no more than 30 grams, so I wrote 220 milliliters of whipped cream in the amount of raw materials.
2: If you go to the periphery of the cake slice too much, it will also lead to more mousse fillings. This should also be considered when making it.
3: When mixing the purple potato mash and the milk liquid, I started to use the same whisk as in the step, but the purple potato mash that was mixed was very rough and had a lot of fine particles, so I later used a hand-held blender to do it. Stir, so that it is particularly delicate.
4: In summer, it is best to whipped cream through ice water, so it is easy to whipped.
5: Wrap tin foil on the bottom of the cake mold when making it to prevent the mousse filling from flowing out. Although my mousse does not flow out at all, for the sake of safety, do not remove this step.
6: Must wait to ensure complete solidification before demoulding.
