Purple potato Mousse Cake(zi shu mu si dan gao )

Purple potato Mousse Cake

Introduction:

"The first time I made a cake, it tasted very good! Pure natural no pigment, family eat happy and rest assured

Production steps:

Whisk until smooth, add egg white and egg yolk (30 g), add in egg white and egg white Put the mold into the middle and lower layer of the oven and bake at 160 ℃ for about 60 minutes.

Step 2: peel and slice purple potatoes, steam them, mix yoghurt with 20g sugar and stir them in the cooking machine until delicate; heat QQ sugar with water to melt; whisk the cream thoroughly; stir all the above to make mousse sauce.

Step 3: divide the baked and cooled cake into three layers, remove the surrounding, put one slice first, pour in part of the mousse sauce, then put in another slice in turn, add the mousse sauce, smooth the surface, decorate it with rainbow sugar and water drop chocolate, put it in the refrigerator overnight, and it's done!

Materials required:

Ordinary flour: 80g

Corn starch: 20g

Fresh eggs: 4

Purple potato: 200g

Anjia cream: 200g

Milk: 40g

Corn oil: 40g

Wangzai QQ sugar: 60g

Rainbow candy: 1 bag

Water drop chocolate: 2

Dried blueberry: 10g

Yogurt: 200g

Sugar: 110g

White vinegar: 3 drops

Note: today's recipe for my wife, I participated in the whole process!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Zi Shu Mu Si Dan Gao