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1
Bake the sponge cake.
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2
While the cake is still warm, remove from the cake tin and place it upside down in a plastic bag.
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3
This is to make it moist with the steam that develops.
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4
Still in the bag, place in the freezer to freeze.
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5
When the sponge hardens, cut it into about 1 cm pieces.
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6
Cut out circles with a circular mold (use a shape of about 4~5 cm in diameter).
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7
Cover with plastic wrap and refrigerate.
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8
Remove the skin of the sweet potato.
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9
For the cream and the paste you should have a total of 500 g prepared.
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10
It's easiest to use two pots and add 200 g and 300 g consecutively.
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11
Submerge in water and remove any scum.
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12
This will involve changing the water a few times.
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13
I change the water between giving the baby milk.
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14
Boil the sweet potato.
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15
The 200 g portion will boil quicker so make sure they are both sufficiently soft before placing in a colander and removing any liquid.
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16
Using a blender or the like to create a smooth paste.
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17
Add the ingredients to Step 5 and when smooth, return to the pot.
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18
Add milk in small increments while heating.
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19
Prevent from scorching by stirring continuously with a spatula.
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20
Place the softened, boiled potato to make the cream in a colander and, as in Step 5, blend to a paste.
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21
Add the ingredients and return to the pot after mixing.
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22
Add a little of the designated milk to Step 7 and mix, then heat.
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23
Add the remaining milk and, taking care not to scorch the mixture, keep mixing until thoroughly heated.
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24
Add sugar and vanilla extract to chilled cream and whip until stiff.
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25
Be careful not to over-whip, as the cream will form a lumpy, unpleasant texture.
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26
On a cutting board or the like, lay out the cake from Step 2 and in the center of each, spread out a dollop of the paste.
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27
Add Step 9 to a piping bag and squeeze around the paste.
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28
The photo here shows the dome in progress.
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29
Adjust the firmness of the sweet potato cream with cream.
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30
The photo shows 130 ml.
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31
(It was possibly a little too soft...)
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32
Swirl the sweet potato cream twice around the edge of Step 10's sponge and then pipe the cream into the shape of your choice.
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33
If the center of the mound is higher, it'll look cuter.
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34
After letting them firm in the freezer for a little, place the cakes into paper cups or the like.
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35
Decorate with your choice of topping and you're done.
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36
This is topped with sweetened boiled sweet potato and mint.
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37
I decorated the tops with powdered sugar.
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38
A cross-section looks like this.
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39
This is a dome-shaped sweet potato Mont Blanc using a 16 cm diameter sponge cake.
