Hello everyone, this is Lisa
today I am going to make a delicious and beautiful taro cake
smooth taro paste is paired with taro cream
which tastes mellow
In this blooming season of Jacaranda in Australia
eating this taro cake
is really an extremely enjoyable taste and visual enjoyment.
Let's make taro paste first
I bought a piece of taro, a half is enough to make a 6-inch cake
Peel and slice, then wash
steam on high heat for 25-30 minutes
The taro becomes very soft, and it will crumble as soon as a chopstick inserts
Let it cool, mash with a spoon
The taro mash is pretty thick now
so it doesn't taste as good when it's in the cake
Put the taro mash in a large bowl
add sugar and condensed milk, stir well
then add a small amount of purple sweet potato powder
which is purely to make the taro become purple
if you use the purple taro, there is no need to add the purple powder
Pour the cream in several times, mix well
The paste is done
with a little taro particles mixed in
it is a perfect match
to have a fluffy cake with taro paste and delicate taro cream altogether
Take out 100g of taro paste
add some cream in the blender
mix until there is no particles in the smooth taro paste
Chill in the fridge for a while
and it is used for making taro cream later
Now to make the cake
choose 2 large eggs, each about 65 grams
separate egg white and egg yolk
Pour the purple potato powder into the bowl which was bought online
Add vegetable oil and stir
pour the milk to emulsify
Keep stirring until the purple potato powder is fully dissolved in the mixture
and becomes a bit sticky
Pour in half of the sifted cake flour at a time
and mix in a zig-zag motion until no dry powder can be seen
At this time, the mixture is a bit thick
Add the egg yolk one by one
the mixture flows slowly
This method can make the color of the egg yolk mixture closer to the purple color I want.
Pour a small amount of lemon juice into the egg whites to make the egg whites more stable
Mix on medium-high speed to form many big bubbles and great volume
Add 1/3 of sugar and continue to mix at medium and high speeds
The bubbles in the meringue begin to become delicate
add another 1/3 mix at medium speed
until the texture begins to become delicate and soft peak while lifting the whisk
add the remaining sugar, and change to low speed
Remember that after adding sugar for the last time
mix at low speed can stabilize the small bubbles in the meringue
Mix a little bit, lift the whisk to check the status to avoid over-whipping
It is an upright peak, which is called stiff peak
Preheat the oven to 145C/295F
Take 1/3 of the meringue and mix with the egg yolk mixture
fold it in from bottom to top
Turn the bowl while mixing
so that the meringue and egg yolk mixture can be mixed completely
Pour directly into the remaining meringue
mix in the same way
until no meringue is visible at all
If the defoaming incurs
the cake batter will be thinner and flow fast
I use a 6-inch removable bottom cake mold
no need to line with baking paper or grease with butter
Because the purple potato powder itself has a certain viscosity
and meringue is beaten in stiff peak stage
the cake batter will flow slowly, pour in about 70-80% full
shake slightly to remove the small bubbles in the cake batter
Place the cake pan on a lower rack of the oven
bake at 145C/295F for 40 minutes
then bake at 160C/320F for 5 minutes to let the surface dry
Drop the mold to remove the heat, and turn it over immediately to let cool
It takes over an hour to let it cool completely
Today’s taro cake is a layer of cake with a layer of taro paste
and a layer of taro cream
so the taste of taro is absolutely strong
Let's make the taro cream
Pour the cream, icing sugar, and chilled taro paste
whip at medium speed
When the whisk feels obvious resistance
and fine lines appear in the cream, you need to stop
Stiff peak appears while lifting the whisk
If the cream is over-whipped, add a small amount of cream and whip at low speed to back to normal
Divide the cake into three layers
place a damp cloth on a cake turntable
cake board on it to prevent slipping
Spread a thin layer of taro cream on the board, put on the first layer, then a layer of taro paste, followed by a layer of taro cream
Repeat this step
After putting on the last layer
generally the top cake slice is the bottom of the cake
because it is flat and there will be no crumbs, so it is easier to mask the cake
Spread a layer of taro cream
smooth and trim the sides slightly, scrape off the excess cream with a spatula
Chill in fridge for a while
The whole cake is not purple now
so we need to mask a layer of mauve-color cream
In order to get closer to the color
I use my favorite Mauve and add a little bit of raspberry color
Add cream and icing sugar, mix at high speed until the cream turns firm peak
Mix a little bit of cream with food coloring, the color will be darker
Mix it with the remaining cream and stir again, the color will become lighter
Spread a layer of cream on the sides and surface of the cake
Smooth the surface
use a serrated scrpaer to scrape the sides around
Scrape from the outside to the center at an angle of about 15 degrees
to smooth the surface
If you still want to make it flatter
place the spatula in hot water, dry and gently scrape it.
Add cream and icing sugar, mix at medium- high speed until it gets firm peak
Using a different color from the base color of the cake
will make the whole cake look nice
Today I use two basic piping tips
one is a large round tip, the other is an open star tip with 12
use the original cream color for round tip
and use purple for star one
in order to make the decoration more even
mark with a toothpick and divide it into 12 equal parts.
Follow the marks to pipe
Garnish with dehydrated lemon and figs
sprinkle a little sugar beads
it’s not that hard to make a cake, is it?
It's tasting time again
A layer of cake, a layer of taro paste and a layer of taro cream
really creamy and delicious
It is the season of taro in northern hemisphere
why not make a taro cake at home
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See you next time