Sweet Potato Cup Decoration Cake—for you who love beauty
Overview
The sweet cream-decorated cake is my favorite, but while eating it, I am always worried that the cream will make people gain weight. Do you want delicious food or a good figure? Are you all as confused as me? Sweet potatoes are rich in crude fiber and are the best meal replacement ingredients for weight loss. I tried using beautiful sweet potatoes and purple potatoes instead of light cream for decoration. Unexpectedly, the effect was great. Not only did the taste be very sweet and delicate, but the color was also very bright. It’s a very healthy and delicious snack!
Tags
Ingredients
Steps
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Wash the sweet potatoes and purple potatoes, put them in a rice cooker, add a small amount of water, and cook.
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Take 175 grams of purple potatoes and 175 grams of sweet potatoes and press them into a puree while hot. Set aside. Take 130 grams of sweet potatoes and let them cool slightly before cutting them into coarse particles.
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Crack the eggs into a large bowl, mix the chopped brown sugar with the eggs, and beat with a whisk at high speed.
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Beat the egg yolks until they have lines that won't disappear easily. Lift the whisk and the egg yolks will form a ribbon. Then add oil and vanilla extract.
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Sift in the flour and baking powder and mix with a spatula until there is no dry powder.
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Add the diced sweet potatoes into the batter. Just stir it a few times.
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Pour the sweet potato paste into the mold. If the paste is too dry, use two spoons to help each other. Finally, use the back of the spoon with a little water to flatten the paste.
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Place in the preheated oven, 170 degrees, and bake for 20 minutes. Take out and let cool until set aside.
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Add light cream to the purple potatoes and sweet potatoes that have been pressed into paste, and use a whisk to beat into a fine and smooth paste.
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Sieve separately.
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Put into piping bag.
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Decorate the flowers on the cooled cake.
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The beautiful and healthy decorated cake is ready.
