Rice cooker birthday cake – cream-free version
Overview
Typhoon Usagi is going to land in the coastal areas of Guangdong today, and unfortunately we are within the landfall range~~ There is a strong wind outside, and I am frightened. It can be compared to the leisurely making cakes yesterday~~ Ever since I had my big baby Hang Hang, I have been having a very difficult time during the Mid-Autumn Festival every year, because Hang’s birthday falls on the 17th day of the Mid-Autumn Festival, two days after the Mid-Autumn Festival. And often at this time, there are always a lot of mooncakes at home that can’t be finished, which makes me feel tired. It would be even more boring to buy a cake for my birthday. It’s not good to not celebrate my birthday. I always feel like something is missing. With the birth of little baby Yangyang, this entanglement actually escalated, because the two brothers' birthdays are only 2 days apart, and Yang is the 19th day of the lunar calendar ~ Alas, I, the poor mother, had to rack my brains to make a birthday cake that is not greasy, delicious and healthy. The two brothers celebrated their birthdays together, and everyone had a great time! Speaking of the cream-free version, I have always felt that a cake without cream cannot be called a birthday cake. After all, children like the beautiful shape, color and delicate taste of cream. But for the sake of your not-so-strong stomachs, you have to be a little aggrieved. Cream cakes can usually be supplemented. Now try this birthday cake that does not require an oven or whipped cream! My dear, I wish you a happy birthday and healthy growth! I love you! ! In addition, the cake body of this birthday cake is the rice cooker version. I have already posted the recipe before, so I won’t go into details here. If you don’t know how to make a rice cooker cake, you can check out the recipe I posted before, the rice cooker two-color cake roll. It has detailed instructions on the production process, so I will omit it here~
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Ingredients
Steps
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Take the butter out and melt it at room temperature
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Wash the purple sweet potato, cut into small pieces and steam until cooked
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After steaming and peeling, put it into a food processor, add softened butter, condensed milk, a spoonful of sugar, and beat until pureed
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Because the purple sweet potato is to be spread on the outer layer of the cake instead of butter, it should not be too thick, otherwise it will not spread. Add milk to the pureed purple sweet potato and adjust it to the appropriate level until it can be spread. But it shouldn’t be too thin. If it’s too thin, the sides of the cake won’t be spreadable
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This is what it looks like after it’s thickened
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Turn the finished cake upside down from the rice cooker, take it out of the mold and let it cool (it should be noted here that the cakes made in the rice cooker are relatively soft and not as solid as the chiffon cake. Do not place it directly on the grill, otherwise it will collapse). Cover the grill with plastic wrap and place the cake on it to reduce the degree of sinking. People who don’t have a decorating turntable can’t afford it
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This is why I didn't pay attention at first and put it on the grill. As a result, the whole cake was one-third shorter, which made me very depressed. I originally planned to cut it into two pieces and put purple sweet potato puree in the middle, but now I have to forget it
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Apply purple sweet potato puree, it is recommended to apply it from the side
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This is how the entire cake looks after it has been spread
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Sprinkle coconut on the sides (you have to use your hands). Sprinkle coconut on the edges of the cake, and sprinkle with chopped peanuts in the middle
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Place a circle of small grapes (these small grapes are so sweet)
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Place cut apples (cut apples need to be washed with salt water to prevent them from oxidizing and turning black)
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Cut the kiwi into small slices into leaf shapes. Put on
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Okay
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Positive
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Let’s start celebrating your birthday
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This is a cutaway side view
