Purple Tiramisu Cake

Cake layers:	Eggs 4
Corn oil 45g	Purple Sweet Potato Flour 10 grams
Lemon juice 10 grams	Milk 55 grams
Cake flour 50 grams	Fine sugar 45g
Cheese paste:	Mascarpone cheese 250g
Sterile eggs 2	Light cream 250ml
Fine sugar 40g	Milk 40ml
Gelatin tablets 2 pieces	Surface decoration:
Purple Sweet Potato Flour 6 grams	Milk powder 15 grams
Moisture-proof sugar 2 grams

How to make purple tiramisu cake

Step 1

Make the cake layers: Separate the egg yolk and egg white, break the egg into a water-free and oil-free basin, then take out the egg yolk with a spoon

Step 2

All separation completed

Step 3

Prepare corn oil

Step 4

Add purple sweet potato powder and mix thoroughly until there are no lumps

Step 5

Add 10 grams of lemon juice (purple contains anthocyanins, adding lemon juice can fix the color)

Step 6

Continue to stir evenly

Step 7

add milk

Step 8

Fully emulsify and stir until there is no oil left.

Step 9

Sift in the low-gluten flour

Step 10

Use the stirring and cutting method to mix evenly

Step 11

Add egg yolk

Step 12

Stir until smooth

Step 13

Add a few drops of lemon juice to the egg whites. Beat the egg whites at medium speed and add the first sugar (add one-third) when fish-eye bubbles appear.

Step 14

When the egg whites are whipped until smooth, add the second sugar (add one-third)

Step 15

When whipping has lines, add the third sugar (pour in the remaining sugar) Continue to send the small ones that appearThe hook state is fine

Step 16

Add one-third of the egg white batter to the egg yolk batter, and mix evenly using the cutting and mixing method.

Step 17

Then pour it into the protein paste

Step 18

Stir until the colors are completely mixed

Step 19

Pour the batter into a baking pan (28*28) lined with greaseproof paper in advance.

Step 20

The oven needs to be preheated to 150 degrees in advance, and then heated up and down to 150 degrees, and baked for 30 minutes.

Step 21

Prepare the cheese paste: The materials are ready. For the mascarpone cheese, it is recommended to use Kiresama.

Step 22

Soften gelatine sheets with cold water

Step 23

Add milk, sugar, softened gelatine flakes to the egg yolks, and mix with warm water (no need to heat if using sterile eggs)

Step 24

Stir until fully melted

Step 25

Soften the mascarpone with insulated water and stir until smooth and grain-free.

Step 26

Add the egg yolk paste to the mascarpone in two batches and stir evenly with an egg beater.

Step 27

Whipped cream into yogurt state

Step 28

Pour mascarpone into the cream and beat it evenly

Step 29

Mixing is complete

Step 30

Once the cake is out of the oven, shake it twice and let it cool to hand temperature.

Step 31

Carve out cake slices with molds

Step 32

Wrap the mousse mold with a layer of tin foil from the bottom to the sides (it must be firm, otherwise it will leak easily)

Step 33

Put a layer of cake slices on the bottom first

Step 34

Pour in the cheese batter, then add a layer of cake slices, and top with the cheese batter

Step 35

Once finished, refrigerate for at least 5 hours

Step 36

After refrigeration is complete, start decorating the cake

Step 37

First tear off the tin foil, drag the bottom to remove the tin foil

Step 38

Use a hair dryer to blow a circle around the mold, then gently lift the mold, and the demoulding is complete.

Step 39

Purple sweet potato powder + milk powder + moisture-proof sugar powder for decoration

Step 40

Sprinkle evenly with purple potato starch and garnish

Step 41

Finish

Step 42

Package and share

Step 43

Sprinkle decorative powder on the square shape after demoulding

Step 44

Cut into pieces and taste! Purple tiramisu cake recipe