1. Wash and peel the purple sweet potato, cut into small pieces and steam it with the taro
2. While hot, add in caster sugar, butter and light cream and mix well
3. Pour into the pot and make it evenly
4. Part of the cooled taro paste is put into a piping bag
5. Take 100 grams of taro puree and add light cream to beat to make taro puree cream for later use
6. Cut the cake base into three pieces
7. Squeeze the taro paste on the cake base
8. Spread the taro cream
9. Combine it in your own way, put it in the refrigerator for half an hour
10. Then you can cut it up and enjoy it
Tips:1. The amount of taro mash prepared at this ratio is relatively large. If you only make taro cakes, it can be halved.\n2. I used small five rolls for the cake embryo, and the baking tray is 35*25\n3. This ratio of taro mash Actually, there is no need to fry\n4. Before frying the taro, I used a food processor to beat it a bit to increase the delicateness.\n