How to Make Korean Sweet Potato Cake

Step-by-Step Guide

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   Step 1: Fill a medium sized stock

   Two of these parts will be used to layer the cake and the other will be ground in the mixer.,,,,,,,, Put the cream aside to be used in potato mousse., Take them out of the stock, soup, or multi-cook pot and dump contents into a colander.
   
   Immediately put potatoes back into the stock pot and mash while the potatoes are still hot. ,, Cool and put aside for later.
   
   This will be the syrup for layering., (Note, you should have already cut it to fit the mousse ring earlier).,,,, Once cool, take cake and separate from the mousse ring.,,,
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   Step 2: soup or multi-cooking pot with 1.5 lbs of Korean sweet potatoes (unpeeled).

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   Step 3: Cover with already hot water (to speed up the boiling process) so that the Korean sweet potatoes are resting about one inch below the surface.

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   Step 4: Bring Korean sweet potatoes to a boil and let cook for 25 minutes.

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   Step 5: While the Korean sweet potatoes are cooking

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   Step 6: cut the sponge cake lengthwise in three parts.

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   Step 7: Take two layer ready pieces of sponge cake and cut them to fit your mousse ring.

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   Step 8: For the left over layer

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   Step 9: cut off the outer brown edges and separate by hand or in a mixer into small

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    Step 10: soft chunks.

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    Step 11: custard making process To make the custard cream

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    Step 12: take your microwaveable bowl and mix in eggs and sugar

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    Step 13: Put milk into the mixture and stir with a wooden spoon

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    Step 14: put flour in and blend well with a wire whisk

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    Step 15: Microwave for 2 1/2 minutes

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    Step 16: then stir and repeat microwaving for 2 1/2 minutes.

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    Step 17: use wire whisk to blend flour The cream may be clustered together

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    Step 18: stir with the whisk to make sure texture becomes smooth.

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    Step 19: While your cream is still warm

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    Step 20: mix in softened butter.

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    Step 21: By this time

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    Step 22: your Korean sweet potatoes should be ready.

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    Step 23: Let the sweet potato mash cool and mix with custard cream and heavy cream.

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    Step 24: While the sweet potato mixture is settling

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    Step 25: take out a small sauce pot and boil 3 cups of water

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    Step 26: and coffee together and stir until well blended.

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    Step 27: To assemble the cake

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    Step 28: take one of the two sponge cakes and position it into the mousse ring.

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    Step 29: Evenly layer a portion of the syrup just made onto the surface of the sponge cake.

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    Step 30: Take sweet potato mash and use one half to make a even layer on top of the syrup.

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    Step 31: Repeat the previous two steps.

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    Step 32: Put cake in plastic and cool for 3 hours.

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    Step 33: Transfer cake to platter and layer whipped cream over all sides of the cake

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    Step 34: lightly.

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    Step 35: Sprinkle sponge cake on whipped topping To taste

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    Step 36: sprinkle the ground sponge cake on top of the whipped cream layer.

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    Step 37: Serve and Enjoy!

Detailed Guide

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