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1
Line a pound cake pan with paper.
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2
Sift the powdered ingredients and set aside.
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3
Cut the sweet potatoes that you'll use as a topping into 1.5 cm squares without peeling the skin off.
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4
Peel and then cut the remaining sweet potatoes into 1.5 cm squares.
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5
Put each amount separately in some water to soak.
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6
Add the milk to the sweet potatoes set aside for the pound cake batter, wrap loosely with saran wrap, and microwave for 5 minutes.
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7
Once the sweet potatoes are soft, mash with a potato masher, strain, and let cool.
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8
Take the sweet potatoes set aside for topping and for going inside the cake, add sugar and milk, cover with saran wrap, then microwave for 4 minutes.
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9
Take off the saran wrap and then microwave for another 2 minutes.
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10
Remove and set aside the squares with skin on them.
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11
With an electric mixer, beat the softened butter until creamy.
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12
Add sugar and then beat again until it turns somewhat white.
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13
Add brandy 2 teaspoons at a time to the well-beaten eggs while mixing at high speed.
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14
Add up to 2/3 of the beaten eggs.
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15
Once you've added about 2/3 of the beaten eggs, add in the sweet potatoes from step 4.
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16
(If the potatoes aren't completely cooled, the butter will melt.)
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17
Add in the remaining egg a little bit at a time.
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18
Add in the potatoes from step 5 (no skin).
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19
While sifting, fold the powdered ingredients into the batter.
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20
Pour the batter into the pan, make a shallow hole down the middle of the cake, and top with sweet potatoes (skin on) and sesame seeds.
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21
Bake in an oven at 160 ~ 170C for 40 minutes.
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22
While it is still warm, remove the paper, and cover with a towel to cool.
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23
Once it has cooled down, wrap and store.
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24
When cut, the cake should look like this.
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25
In this picture, 100 g of sweet potatoes were used for the potato chunks.
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26
The sweet potatoes on top will become a little bit hard after baking.
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27
I believe it is best to try not to put too many on top.
