Purple Sweet Potato Cream Cheese Mousse Cake

A number of reasons caused me to make this appealing cake with gradual colours.  Firstly, I randomly saw it at internet.  It is a video of green tea mousse cake from Amanda.  Secondly, it is a cold and dark day in winter. I need something to offset the gloominess.  Thirdly, a colleague was sad due to issues in office.  I am pleased with the first trial, though the circles of purple are not perfect for 100% symmetric.  It is still delightful.   I changed from green to purple colour.  The purple is a bit light.  I will increase the portion of sweet potato powder next time.  Certainly, cocoa powder is another option.  Since the sun was hiding away, the colour of the cake does not look as nice as in reality.

16cm cake base
2 eggs, separate egg yolks from egg whites
60g sugar
16g oil
40g milk
1 Tbsp purple sweet potato powder
40g cake flour
Pinch of salt

 

Preheat over at 180C

Add egg yolks and sugar.  Mix well.

Dissolve purple sweet potato powder with a little milk.  Add another time a little milk and mix. When it is incorporated, add the rest of milk gradually.

Pour the purple sweet potato mixture into the egg mixture.

Sieve in the cake flour in two to three batches and fold into the purple sweet potato mixture.

Add egg whites and sugar. Beat at low speed, high speed and then low speed until soft peaks form.

Fold the egg white mixture into the purple sweet potato mixture.  Pour it into 16cm cake pan.  Tap the cake pan a few times.

Bake around 15 minutes.

Take out the cake.  Invert it and let cool.  Then cut half horizontally.  Use the lower half for the mousse cake.

Cream cheese filling
12g gelatine
125g milk
100g mascarpone or cream cheese
175g cream
70g sugar
1 Tbsp purple sweet potato powder
Bloom the gelatine.

Set aside the mascarpone cheese at room temperature.

Put the bloomed gelatine into the hot milk and mix till dissolved.

Pour the milk mixture onto the mascarpone cheese.  Mix well.

Add sugar and mix till incorporate.

Beat the cream.  No need to be stiff but texture on the surface.

Pour a bit cream into the milk-cheese mixture and fold to mix.

Prepare 5 bowls for the gradual colouring of the filling, from the lightest to darkest colour. Mix the purple sweet potato powder with 1-2 teaspoon water prior to adding the cheese mixture.

1st bowl – 130g cheese filling

2nd bowl – ¼  tsp purple sweet potato powder and 100g cheese filling

3rd bowl – 1/2  tsp purple sweet potato powder and 100g cheese filling

4th bowl – 3/4  tsp purple sweet potato powder and 80g cheese filling

5th bowl – 1 tsp purple sweet potato powder and 100g cheese filling

Pour the 1st bowl of cheese filling onto the cake base.

Pour the 2nd bowl of cheese filling at the centre of the cheese filling and so on for the other bowls of cheese filling.

Refrigerate the cake for 4 hours or overnight.

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