6 large egg whites
1 1/2 cups cooked sweet potato, mashed
1 cup heavy cream
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons rum
For the filling:
1 cup whipped cream
1 tablespoon grated orange zest
1 tablespoon rum
1/4 teaspoon ground nutmeg
1/2 liter slightly softened ice cream
6 large egg whites
1 1/2 cups cooked sweet potato, mashed
1 cup heavy cream
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons rum
For the filling:
1 cup whipped cream
1 tablespoon grated orange zest
1 tablespoon rum
1/4 teaspoon ground nutmeg
1/2 liter slightly softened ice cream
Whisk together the egg whites and sugar in a bowl until they form a thick, smooth consistency, then add half of the sweet potato mixture
Whisk again
Whisk some more
Add the vanilla extract and rum to the mixture, whisking carefully
Beat the egg yolks until stiff, then fold them into the sweet potato mixture
Line the bottoms of three 20cm-diameter springform pans with parchment paper and divide one-third of the batter among them
Bake in a moderate oven (170°C) for 20-25 minutes, or until lightly golden and slightly puffed
Let it cool completely, then invert onto a serving plate and carefully remove the parchment paper
The cake will be moist and spongy because it doesn't contain wheat flour
Prepare the filling: Whip the heavy cream in a bowl, then add the grated orange zest, rum, and ground nutmeg
Mix well
Folding quickly into the softened ice cream, mix well to combine
Work the mixture as quickly as possible so it doesn't melt further, return it to the freezer until it has the right consistency for spreading
Assemble the cake by layering the ice cream with filling and top, then freeze until firm
To make cutting easier, place the cake in the refrigerator 15 minutes before serving.
