Sweet potato and buttermilk cake turns out to be very unusual, juicy and aromatic. Whipped egg whites and buttermilk give this cake a delicate, pleasant texture. Such pastries will undoubtedly surprise your home and guests.
It is necessary
- - 2 medium sweet potatoes
- - 4 tablespoons butter, melted
- - 2 tablespoons fresh lemon juice (optional)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- - 3 large eggs (yolks and whites)
- - 1/2 cup sugar
- - 2 tablespoons flour
- 3/4 cup buttermilk
Instructions
Step 1
First, you need to first bake the cake base. Place a layer of puff pastry in a round baking dish. Cover the dough with aluminum foil and bake in the oven at 160 degrees for 12-15 minutes. Then remove the foil and prick the dough with a fork. Bake for another 10 minutes.
Step 2
Pour water into a saucepan and bring to a boil over medium heat. Add the sweet potatoes, cover and cook for about 20 minutes. Then put it in a large bowl and let cool to room temperature. Mash the potatoes into a smooth puree with a fork.
Step 3
Add oil, lemon juice, nutmeg, cinnamon and salt and mix thoroughly with a wooden spoon or rubber spatula after each addition.
Step 4
In a small bowl, beat the egg yolks lightly for 30 seconds. Add sugar and stir until the mixture turns lemon yellow.
Step 5
Add this mixture to the sweet potato mixture and stir until smooth and bright orange. Add flour, stir after each addition until completely dissolved. Add buttermilk and stir again until smooth.
Step 6
Use a whisk or mixer to beat the egg whites until foamy and gently fold into the sweet potato mixture with a wooden spoon or rubber spatula. Stir.
Step 7
Spread the finished filling over the surface of the crust and bake for 35-40 minutes. Remove cake from oven and let cool completely. Serve with whipped cream.
