The Most Common Ingredient in this Season, Delicious Cakes Made
1.
After washing the sweet potatoes, wrap them with plastic wrap, heat them in a microwave oven for about 3 minutes, and heat them until they become soft and the chopsticks can be easily inserted. After cooling, cut the sweet potatoes into bite-sized pieces
2.
Stir the cream cheese until it is smooth. After mixing, add the sugar and egg liquid in turn. Stir well for each ingredient, and then add the next one.
3.
Sift the almond flour into 6 containers, stir until the dry powder is no longer visible, add milk and melted butter in sequence, and stir the various ingredients thoroughly.
4.
Put half of the chestnut kernels and the sweet potatoes processed in 5 in the mold, and pour half of the stirred cheese paste 7. Place the remaining chestnut kernels and sweet potatoes, and pour in the remaining batter. Shake the mold lightly to make the surface of the food smooth
5.
Put the mold in the preheated 170 degree oven and bake for 40-50 minutes until the batter bulges
6.
The baked cake is placed on the cooling rack together with the mold. After a little cooling, cover it with plastic wrap and put it in the refrigerator for more than 3 hours. It can be overnight. Just take it out of the refrigerator and demould it
Tips:
1. The oven must be preheated, otherwise the cake may not be shaped.
2. Put the cookies into the fresh-keeping bag and use a rolling pin to crush them/or directly put them into a mixer and grind them, so that the taste will be more delicate.
