Valkoinen suklaa bataattipaketti
Tämä kevyesti maustettu bataattipaketti on kerrostettu valkoisella suklaamousella ja ripottele paahdettuja macadamiapähkinöitä.
Lähde: Martha Stewart Living, marraskuu 1996
Tarjoilut
Tämä kevyesti maustettu bataattipaketti on kerrostettu valkoisella suklaamousella ja ripottele paahdettuja macadamiapähkinöitä.
Lähde: Martha Stewart Living, marraskuu 1996
Tarjoilut
Davion
27.04.2023 @ 09:39
This lightly spiced sweet potato package is layered with white chocolate mousse and sprinkled with roasted macadamia nuts. Source: Martha Stewart Living, November 1996. The recipe includes 10 servings and the ingredients are 2 pounds (about 3) sweet potatoes, 1 1/4 cups vegetable oil, unsalted butter for pans, 2 cups cake flour (not self-rising), plus more for pans, 4 large eggs, 2 cups sugar, 2 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon ground cinnamon, 1 teaspoon ground nutmeg, 2 teaspoons pure vanilla extract, 3 tablespoons cognac, 1 1/2 cups unsalted macadamia nuts, roasted, coarsely chopped, 1 pound white chocolate, 2 cups heavy cream. The instructions are to preheat the oven to 400 degrees, cover the potatoes with 1/4 cup vegetable oil and bake until tender, 30-40 minutes. Remove the skin and mash the flesh with a fork. Lower the oven to 325 degrees. Beat the eggs and sugar together until light and fluffy, about 5 minutes. Add the remaining 1 cup vegetable oil and beat until well combined. Add the cooled sweet potato and mix until combined. Sift together the cake flour, baking powder, salt, cinnamon, and nutmeg; mix into the sweet potato mixture. Fold in 1 cup macadamia nuts by hand. Divide the batter evenly between prepared pans and bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool the cakes in the pans for 10 minutes. Invert the cakes onto a rack and cool completely, about 1 1/4 hours. Meanwhile, chop the white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over the chocolate, stirring until the chocolate is melted. Cool for 30-40 minutes. When the chocolate mixture has cooled, whip the remaining cup of cream in an electric mixer until soft peaks form, about 3 minutes. Fold the whipped cream into the chocolate mixture until fully incorporated. Cut each cake layer in half horizontally, creating 4 layers. Spread 2/3 cup of the chocolate frosting on one layer, stack the next layer on top and frost. Repeat the frosting and stacking process until each layer is frosted. Spread the remaining frosting on the sides and top of the cake.