SWEET POTATO CINNAMON ROLL CAKE
- eight hundred g sweet potato
- one vanilla pod
- one cinnamon stick
- one lemon zest
- three tbsp old rum
- two hundred fifty g caster sugar
- Exotic fruits
- two bars of white chocolate
- one hundred g of flour
- five tbsp whole milk
- three eggs
- half tsp baking powder
- one pinch of salt
- one glass of syrup
- two tbsp liquid vanilla
The sponge cake
Preheat the oven to two hundred°C
Separate the egg whites and yolks.
In a salad bowl, put the yolks with the sugar and the milk. Whisk vigorously.
Mix the flour with the baking powder then incorporate this mixture into the preparation.
Whisk the white with the pinch of sugar to transform them into whipped cream.
Incorporate the whites into the preparation.
Pour the batter onto a baking sheet lined with parchment paper, bake for eight minutes.
Place a damp cloth on the work surface and unmold the sponge cake by turning it over on the damp cloth, then remove the parchment paper.
The sweet potato filling
Peel the sweet potatoes, cut them into large dice
Put the cubes in a saucepan, cover lightly with water, add the sugar, vanilla, cinnamon, lemon zest.
Cook over medium heat for twenty minutes, then drain.
Mash them with a fork and mix the sweet potato to obtain a very smooth puree. Stir in rum and set aside.