Purple potato Mousse Cake

Purple potato Mousse Cake

Introduction:

Production steps:

Step 1: 1. First prepare a 6-inch Chifeng cake, cut a small part around it, and then cut it into two pieces for use;

Step 2: 2. Steam the purple potato slices in a pot and grind them into mud;

Step 3: 3. Put 100g milk and purple sweet potato into the container, mix them well to form fine purple sweet potato mud

Step 4: gilding tablets

Step 5: 4. Mix the remaining 50 grams of milk with the gelatine tablets and melt them in water

Step 6: 5. Beat cream with 60g sugar to 60% or 70%

Step 7: 6. Mix mashed purple potatoes with whipped cream,

Step 8: mix well

Step 9: add the mixture of milk and fish glue powder and continue to stir until it is even

Step 10: 7. With a 6-inch cake mold, first put one piece of cake into the mold and add the mousse solution; then put another piece of cake into the mold and add the remaining mousse solution. Knock it a few times to make the mousse solution fill the mold gap evenly,

Step 11: 8. Refrigerate for more than 4 hours, and then take out the frozen cake.

Step 12: 9. Put QQ sugar in a small bowl, add proper amount of water to make the sugar melt completely,

Step 13: 9. Spread evenly on the cake surface

Step 14: cut and see

Step 15: for the rest of the mousse, make 2 mousse cups

Materials required:

6 inch Qifeng cake: 2 pieces

Purple sweet potato paste: 150g

Light cream: 250g

Milk: 150g

Fine granulated sugar: 60g

Gilding tablets: 10g

Grape flavor QQ sugar: 20g

Water: a little

Note: blow the cake outside the mold with a hair dryer for a while, and the cake can be demoulded easily.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet