Sweet Potato Mont Blanc

Cake base: Egg yolks and protein are separated in a water-free and oil-free container.

Use an electric whisk to beat the egg yolks and 20 grams of caster sugar until thick and white.

Add 60 grams of fine sugar to the egg whites in three batches and beat with an electric egg beater until wet peaks form.

Pour one-third of the egg white batter into the egg yolk batter, stir with a spatula, then pour in another third, stir evenly again, then pour the egg yolk paste into the remaining one-third of the egg white batter and stir evenly.

Add melted butter (temperature is about 40 degrees), pour in evenly, and mix well.

Sift in the low-gluten flour and mix well.

Pour the cake batter into a baking pan lined with greaseproof paper, preheat the middle layer to 180 degrees, and place in the oven with upper and lower heat for 12 minutes until it starts to color. Take it out and place it on the grill, and remove the greaseproof paper.

Filling preparation: After the sweet potatoes are steamed, crush them, then sieve them and press them firmly. Of course it would be better if there is a machine.

Beat the light cream with caster sugar and add sweet potato puree.

Spread the sweet potato cream on the cake piece. Apply a little more at first, then less as you go up. You don’t need to apply the last little bit to make it easier to roll up.

After rolling it up, place it in the refrigerator for more than half an hour.

Decorating materials: Beat melted butter at room temperature until smooth and grain-free, add sweet potato puree and rum, put it into a piping bag, take out the cake roll, use a fine piping nozzle to pipe noodles into shape, and finally sprinkle some lightly toasted almond slices

As shown in the figure

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