1.5 lbs sweet potatoes (approximately 3 medium-sized ones)
2 tablespoons rum
1 cup unsalted butter or margarine (200g)
1 cup all-purpose flour (190g)
Half a cup preferred gelatin (150g)
1 cup heavy cream, fresh (240ml)
1.5 lbs sweet potatoes (approximately 3 medium-sized ones)
2 tablespoons rum
1 cup unsalted butter or margarine (200g)
1 cup all-purpose flour (190g)
Half a cup preferred gelatin (150g)
1 cup heavy cream, fresh (240ml)
Cook the sweet potatoes, peel and puree them
Let them cool and mix with rum
Butter the cake pan and line it with removable bottom. Reserve
In the stand mixer, beat the butter with 1 cup all-purpose flour until smooth
Add the warm or cooled sweet potatoes and mix well
Open half of the dough in the prepared cake pan
Spread a layer of gelatin (reserve some for decoration) and top with the remaining dough
Refrigerate for about 2 hours
When serving, whip the heavy cream, gradually adding the remaining flour, until stiff peaks form
Remove the cake from the pan, decorate with whipped cream and reserved gelatin
233 calories per serving
