Purple Sweet Potato Cake
1.
The purple sweet potato is steamed in the pot and can be easily penetrated with chopsticks.
2.
Melt the butter in the microwave.
3.
Crush the digestive cake and mix well with butter.
4.
The digestive cake is compacted in a cake mold, and then frozen in the refrigerator.
5.
When freezing the bottom of the cake, peel the steamed purple sweet potato and mash it into a puree.
6.
Whip the whipped cream with 80g sugar.
7.
Put the whipped cream into the mashed purple potato (leave about 100g for later use) and mix well.
8.
Put the stirred purple potato mash into the cake tin.
9.
100g purple potato mash, add 20g sugar, 120g water and beat with a mixer.
10.
Put the purple sweet potato juice into the pot, put the gelatin slices soaked in cold water in advance, and heat it over a low heat until it melts.
11.
Pour 10 on the top layer of the cake tin and knock out bubbles.
12.
Put it in the refrigerator for about 2 hours and you can take it out of the mold.
Tips:
If you want the purple sweet potato cake to have no dark particles, you can't just peel the outer thin layer when you want to peel it, but peel off the dark outer skin together. I eat it myself and I don't waste it.
