Sweet Potato Layer Cake

Name: Sweet Potato Layer Cake
Total time: 120 min
Ingredients: 750 g Sweet potato; 425 ml Butter; 1125 ml Sugar; 250 ml Brown sugar; 25 ml Vanilla; 5 Egg; 810 ml Flour; 10 ml Baking powder; 5 ml Cinnamon; 5 ml Nutmeg, ground; 1 ml Clove, ground; 4 ml Salt; 30 ml Cream; 1–250 g Cream cheese

De Glen & Friends Cooking · 120 min

Ingredientes

Sweet potato750 g
Butter425 ml
Sugar1125 ml
Brown sugar250 ml
Vanilla25 ml
Egg5
Flour810 ml
Baking powder10 ml
Cinnamon5 ml
Nutmeg · ground5 ml
Clove · ground1 ml
Salt4 ml
Cream30 ml
Cream cheese1–250 g

Preparación

Roast the sweet potatoes at 400°F until a knife slides in easily. Let them cool, peel them and mash.
Brown the 175 mL (¾ cup) of butter for the frosting, then let it cool and harden.
Preheat the oven to 180°C (350°F).
Grease two 8-inch round cake tins and line the bottom of each with a parchment disc.
Cream the butter, both sugars and the vanilla until light and fluffy.
Whisk together the flour, baking powder, cinnamon, nutmeg, cloves and salt.
Whisk the sweet potato purée with the eggs.
Gradually add the dry ingredients and the potato mixture to the butter mixture, alternating, and mix just until combined.
Divide the batter evenly between the tins.
Bake for 30 to 35 minutes, until the cakes are slightly risen, the tops are set and a tester inserted in the centre comes out clean.
Remove the cakes from the tins and let them cool completely before frosting.
For the frosting, cream the browned butter until light and fluffy.
Gradually beat in the icing sugar, then the cream and vanilla.
Gradually beat in the cream cheese until smooth and light.
Frost the cake as neatly as you can.

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