Purple potato salad cake

Overview

Sometimes you have to pay attention to health when baking. Oil-free and low-sugar yogurt cake, paired with salad and mashed potatoes, sounds healthy. I use completely fat-free and sugar-free yogurt. The baked cake is a little sour and a little sweet, and has a soft texture. It goes well with salad. For the salad, I chose avocado and purple cabbage, which can make the taste richer and the color beautiful. Use mashed potatoes instead of cream and it will be just as delicious and sweet. The refreshing taste of mint leaves is perfect for summer~~~

Tags

• baking
• children
• afternoon tea
• autumn recipes
• birthday
• avocado
• blueberry
• cake flour
• cucumber
• egg
• low-fat milk
• low-fat yogurt
• mint leaves
• potatoes
• purple sweet potato
• sugar
• lemon juice
• purple cabbage

Ingredients

Steps

1. 1 Preheat the oven to 180 degrees in advance. Separate the egg whites and yolks into two large bowls.

   

2. 2 Add yogurt to egg yolks and mix well.

   

3. 3 Sift in the flour and mix well.

   

4. 4 Drop lemon juice into the egg whites, add sugar in three batches, and beat with an electric egg beater until a corner can be lifted without disappearing.

   

5. 5 Pour one-third of the egg whites into the batter and mix gently, being careful not to defoam.

   

6. 6 Pour the mixed batter into the egg whites.

   

7. 7 Gently chop and mix evenly, being careful not to defoam.

   

8. 8 Pour the batter into a 6-inch cake tin covered with tin foil and tap gently to release any large air bubbles. Place the cake mold in a baking pan with water and bake for about 50 minutes. When a toothpick is inserted and pulled out, no batter sticks to it.

   

9. 9 After adding enough, cut into two slices and set aside.

   

10. 10 Wash the potatoes and purple sweet potatoes and steam them with their skins on until you can easily insert chopsticks into them.

    

11. 11 Take two potatoes and half a purple potato, peel them and put them into a food processor.

    

12. 12 Pour low-fat milk into the food processor and beat into a lavender thick potato puree.

    

13. 13 Peel the remaining half purple sweet potato and one potato, puree them respectively, and put them into a piping bag.

    

14. 14 Wash the cucumber and cut into evenly thick slices. Shred purple cabbage. Peel, core and slice the avocado.

    

15. 15 Take a piece of cake and lay it with cucumber slices.

    

16. 16 Add a layer of mashed potatoes.

    

17. 17 Cover with a layer of purple cabbage. You can also chop the purple cabbage for convenience.

    

18. 18 Add another layer of mashed potatoes, top with avocado slices, and cover with another slice of cake.

    

19. 19 Use lavender purple potato puree and spread it on the cake like butter, because the potato puree is a little sticky and not easy to spread.

    

20. 20 Use purple sweet potato puree to squeeze out dark purple flowers.

    

21. 21 Decorate the cake with flowers.

    

22. 22 Garnish with mint leaves and blueberries.

    

23. 23 Salads should also be delicious.

    

24. 24 Salads should also be delicious.

    

25. 25 Salads should also be delicious.

    

26. 26 Salads should also be delicious.

    

27. 27 Salads should also be delicious.