Yam Mousse Cake

It is really awesome The mousse is so creamy and fragrant.  After the first bite you will definitely ask for more. Give it a try, I am very sure you will  love it if you are a yam lover.

Recipe:  

Ingredients:

A)  For a 10"Sponge cake:

      4 egg yolks

      50 ml concentrated coconut milk

      60 ml corn oil

      purple colouring

B)  110 g optima flour

      55 g softasilk flour

      12 teaspoon vanilla essence

       pinch of salt

      35 g grated yam (steamed)

C)  4 egg whites

      60 g sugar

      1/2 teaspoon  cream of tartar

Method:

1)  Mix all the A ingredients with B ingredients.

2)  In another clean and dry mixing bowl, beat C ingredients till peak form.

3)  Mix 1 and 2 together, mix well.

4)  Bake in preheated oven at 165 degree C for 25 - 30 minutes.

5)  When cooled, slice the cake horizontally into 2 layers.  Leave aside. 

Mousse:

250g  fresh cream, whipped

220 ml concentrated coconut milk

300g grated yam (steamed and mashed)

3 egg yolks

70g sugar

20g gelatine powder , mix with some hot water

2 tablespoon condensed milk

A few drops of purple colouring

Method:

1) Heat up concentrated coconut milk with grated yam. Blend the mixture until very smooth and free of lumps. (double boiling method)

2)  Add in sugar, cook till dissolved. Add in egg, mix well, remove from heat. Add in gelatine powder, mix well.

3)  Add condensed milk, mix well.

4) Mix the above mixture with whipped fresh cream.

5) Place a layer of sponge cake into the cake tin (spring form or removable base cake tin), spread 1/2 of the mousse mixture over the cake. Then place  the 2nd layer of sponge cake on top before spreading the remaining mousse mixture over the cake (alternate cake and mousse layers). Chill in the fridge until the mousse has set.

6)  Cut and serve. Enjoy!