Potato Cream Cake

Name: Potato Cream Cake
Yield: 1
Ingredients: 100.0g Knorr Potato Flakes 500g; 600.0g Fresh Milk; 50.0g Simple Syrup; 350.0g Ready-to-use custard; 250.0g Purple yam, steamed & pulverised; 320.0g Whole Eggs (7 pieces); 80.0g Egg yolk (4 pieces); 10.0g Cake Stabilizer; 160.0g Sugar; 130.0g All-Purpose Flour; 15.0g Milk Powder; 125.0g Cake Margarine

The combination of potato and sweet purple yam will be a unique combination of modern and traditional cake. The potato taste combine with sweetness of purple yam make this cake very unique. Tempting taste for the flavour explorers.

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Make the Cream

Knorr Potato Flakes 500g 100.0 g
Fresh Milk 600.0 g
Simple Syrup 50.0 g
Ready-to-use custard 350.0 g
Purple yam, steamed & pulverised 250.0 g

Make the Cake

Whole Eggs (7 pieces) 320.0 g
Egg yolk (4 pieces) 80.0 g
Cake Stabilizer 10.0 g
Sugar 160.0 g
All-Purpose Flour 130.0 g
Milk Powder 15.0 g
Cake Margarine 125.0 g

Bakery & Pastry

Sides / Snacks

Margarine & Shortening

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Preparation

Make the Cream
1. Heat milk until it bubbles up, add Knorr Mashed Potato, and stir them evenly.
2. Add yam paste, custard, and simple syrup—stir them evenly.
Make the Cake
1. Whisk eggs, sugar, and cake stabilizer for a while, and then add all dry ingredients.
2. Whisk them until they expand.
3. Add melted margarine, stir them until they’re mixed evenly.
4. Place the mixture into three 20 cm rounded moulds and bake them on 180° C temperature until they’re well done.
5. Once they’re cooled off, garnish them with cream and sprinkle their sides using vanilla cake crumbs.