How to make purple sweet potato Charlotte

We are a group of people who keep shouting about losing weight and looking for delicious food on the streets. Of course, faced with the temptation of delicious food, few people have the endurance to resist. Let me introduce to you a purple sweet potato Charlotte, you can make it at home in the future.

1. Put the egg whites into a clean, water-free and oil-free container, add sugar and vinegar and beat until hard foam

2. Put all the ingredients for egg yolk paste except low flour into a clean container and mix well.

3. Sift in low flour and mix until there are no particles

4. Add 1/3 egg white paste and egg yolk paste and mix well

5. Pour the remaining 2/3 of the egg white paste

6. Stir well

7. Pour the cake batter into a baking pan lined with tin foil or baking paper, smooth it out, and shake it a few times to remove any large bubbles.

8. Bake in a preheated oven at 350F/180C for 20 minutes. Take it out, turn it upside down and remove the tin foil. Cover the cake with the tin foil to prevent it from drying out.

9. Put the cake on tin foil or wax paper and spread blueberry jam on it.

10. Roll up the cake along the long side, seal both sides, and refrigerate for 15-20 minutes to set.

11. Cut the cake roll into thin slices

12. Arrange the cake slices in a round bowl. (I used a 9-inch diameter round bowl.)

13. While the cake is baking, you can make the mashed potatoes. Peel and slice the purple sweet potato

14. Steam and mash

15. Sieve

16. Take 3 cups of purple potato puree and 400ml of milk and mix into the purple potato puree until it becomes a paste.

17. Soak gelatin powder in 350ml milk for 10-15 minutes, dissolve in water, and let cool

18. Pour the gelatin liquid into the purple potato paste and mix well

19. Whip the cream with sugar until hard

20. Mix in purple sweet potato gelatin paste

21. Pour about 1/3 of the mousse paste into the large bowl filled with cake rolls, and spread a layer of cake rolls. (optional)

22. Pour the remaining mousse paste, cover with the remaining cake roll, and refrigerate for more than 3 hours. (I didn’t make enough mousse at first, so I made some more later.)

23. Put the cake upside down on the cake tray, blow it 2-3 times with a hairdryer or cover it with a hot towel, and then you can demould it.

24. Beat 100ml of fresh cream with sugar until hard, add 1 drop of purple pigment and mix well.

25. Put it into a piping bag, squeeze it around the edge of the cake, and put raspberries on it.

Whether you are a novice or an old hand at cooking, as long as you read the specific method of making Purple Sweet Potato Charlotte, you will definitely be able to do it on your own. So, put aside your worries and take action now. I believe you will be able to bring "delicious food" out of the pot soon.