Purple Sweet Potato Mousse Cup Cake

Overview

The weather is getting hotter and it is getting more and more difficult to make decorated cakes. Ice-cold mousse cakes are now very popular. You don’t have to stick to containers, shapes, or decorations. You can do whatever you want. There are also a lot of ingredients to choose from. It’s easy to make and tastes good. Therefore, summer is a great time to eat mousse cakes. Today I will teach you how to make a colorful [Purple Sweet Potato Cup Cake]. It is not difficult to make and tastes great. When you learn how to do it, share the sweetness with your family and friends.

Tags

• baking
• cold water
• corn oil
• egg
• egg yolk
• low gluten flour
• purple sweet potato
• refined salt
• whipping cream
• fine sugar
• gelatine powder
• milk
• powdered sugar

Ingredients

Steps

1. 1 Let’s make the cake part first: add 3 egg yolks, corn oil, milk, refined salt and 10 grams of fine sugar to the egg bowl,

   

2. 2 Add 3 egg whites and 30 grams of fine sugar to another egg-beating bowl,

   

3. 3 Use an electric whisk to beat until wet to dry foam,

   

4. 4 Then use an electric whisk to quickly beat the egg yolks evenly,

   

5. 5 Sift in low-gluten fabric,

   

6. 6 Stir quickly and evenly,

   

7. 7 Mix the meringue with the egg yolk paste in two batches and mix evenly,

   

8. 8 Pour the cake batter into the gold plate, tap the bottom of the mold with your palm to pop out the air bubbles,

   

9. 9 Put in the preheated oven, middle rack, 160 degrees, upper and lower heat, bake for 25 minutes,

   

10. 10 Take out the baked cake, let it cool and then unmold it, then cut it into thumb-sized pieces,

    

11. 11 Steam the purple sweet potatoes in advance in a steamer and let them cool,

    

12. 12 Sieve the purple sweet potato to remove the crude fiber,

    

13. 13 Add 150 grams of milk to the purple sweet potato puree and beat into a paste with a food processor,

    

14. 14 Add light cream to powdered sugar and beat until texture appears,

    

15. 15 Soak gelatine powder in cold water for 5 minutes, then stir in hot water until fully dissolved,

    

16. 16 Take the remaining 50 grams of milk and heat it in the microwave on low heat for 1 minute, add 2 egg yolks, stir quickly and evenly,

    

17. 17 Then add gelatin liquid and mix well,

    

18. 18 .Pour the purple potato paste into the light cream in 2 portions,

    

19. 19 Stir thoroughly to combine,

    

20. 20 Pour in the egg yolk liquid,

    

21. 21 Mix well and the mousse paste is completed,

    

22. 22 Add cake cubes to the dessert cup,

    

23. 23 Pour in mousse paste,

    

24. 24 .The remaining mousse paste can be used to make 3 pudding bottle mousses. After all are done, put them in the refrigerator overnight and take them out the next day.