Petitchef

Yam layer cake

Dessert
4 servings
20 min
25 min
Very Easy

Ingredients

Number of serving: 4
ingredients A

4 egg yolks

80 ml water

70 g caster sugar

1/2 tsp salt

120 g super fine flour

11/2 tsp baking powder

1/2 tsp vanilla essence

1/2 cup corn oil

ingredients B

4 egg whites

1/2 tsp cream of tartar

70 g caster sugar

350 g yam

70 g caster sugar

1/8 tsp salt

-11/2 tbsp agar-agar powder

85 g Hoen Kwe flour

2 coconut to make enough coconut milk

300 g whipping cream

Some fondant flowers and leaves

Preparation

  • Preheat the oven at 180 degrees C. Prepare a 8" round cake tin. In a mixing bowl whisk on high speed the egg whites, sugar and cream of tartar until stiff. Leave aside.
  • In another mixing bowl, whisk all the ingredients A until well mix. Combine beaten ed ingredients A and B.
  • Pour the batter into prepared tin and bake for 35-40 minutes. Invert immediately and set aside to cool. Slice cake into 3 layers horizontally.
  • To prepare the yam filling, place all ingredients in a saucepan and cook until slightly thickened, of the fire. Divide the yam paste into 3 portions. Let cool.
  • To assemble the cake. Place a layer of the cake in a 8" loose-base cake tin and spread a thin layer of yam paste on the cake. Repeat process to the end, finishing with the paste on the top. Leave to set in the refrigerator.
  • Remove cake from cake tin. Spread sides and top of cake with whipped cream.

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