Purple Sweet Potato Cake - Eldora

About the job

Recipe for 4 people

Filling ingredients

• 420 g purple sweet potatoes (approx. 2-3)
• 160 g condensed milk
• 200 g coconut cream (can)
• 2 eggs
• 1 pinch of salt

Base preparation

• 80 g butter
• 100 g sugar-free biscuits
• 50 g desiccated coconut
• 80 g ground almonds
• 1 pinch of cinnamon

Topping preparation

• 160 g coconut cream, chilled
• 25 g agave syrup
• 2-3 passion fruits

Filling preparation

Bake the sweet potatoes with the skin on at 180 degrees fan oven for about 40 minutes. Peel the potatoes, purée and let cool. Mix the sweet potatoes with the remaining ingredients for the filling.

Base preparation

Line the base of a round springform tin with baking paper and lightly grease the sides with butter. Crumble the biscuits and place them in a sealable bag. Crush the biscuits in the bag with a rolling pin. Mix the biscuits with the almonds, desiccated coconut and cinnamon. Melt the butter and add it to the biscuit mixture. Press the mixture firmly onto the cake base. Add the filling and bake at 175 degrees fan oven for about 40 minutes, then let cool.

Topping preparation

For the topping, whip the cold coconut cream and agave syrup with a mixer until airy and firm. Pipe pretty cream rosettes with a piping bag. Cut open the passion fruits, scoop out the seeds with a spoon and distribute them over the cream.