September 29, 2005

Weekend Baking - White Chocolate Sweet Potato Cake

White Chocolate Sweet Potato Cake

This is The filling...

Yes, 4 layer ..!!

The Cake is baked..

sorry,I removed the skin before baking.. :-(, They burn a bit..
White Chocolate Sweet Potato עוגת בטטות ושוקולד לבן
2 pounds sweet potatoes (about 3)
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups cake flour (not self-rising), plus more for pans
4 large eggs
2 cups sugar (1 3/ enough)
2 teaspoons baking powder
1 teaspoon salt (1/2 )
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
1 pound white chocolate
2 cups heavy cream

H O W:
1. Heat oven to 400°. Coat potatoes with 1/4 cup vegetable oil
and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse purée.
2. Lower oven temperature to 325°. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
5. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve. recipe is
I used a larger pan= 24 cm,SO i baked it for 65 minutes.
2 pounds sweet potatoes (about 3) .


Papilles et Pupilles said...

In France we call the first one "patates douces" => "soft potatoes". We use them for salt or sugar recipes. I 'll come back after week end to see yours

chanit said...

We Love these 'sweet potatoes',and we eat them more for salty dishes, here, but with these , I'm going to bake a cake.. come and visit soon , Thanks :-)

Papilles et Pupilles said...

I'll do


Rabbit Sim said...

White chocolate and sweet potatoes......hmmm weird combination but interesting! I shall have a go but tell me did you like the taste? Honest please :D

chanit said...

Yes dear, the cake is fine, I've baked it years ago.
If you can bake a carrot cake, with oil, and cream cheese frosting.. Why not a sweet potatoes cake with another frosting?..
I've bake this cake for my brother, In 2 days we'll eat I'll tell you more.. :-)

Papilles et Pupilles said...

great ! I'd never think to such a mix.
Amazing !

chanit said...

Thanks !! :-)

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