Small Sweet Potato Cakes

Name: Small Sweet Potato Cakes
Yield: 12 servings
Ingredients: 1 egg; 4 tbsp sugar; 15 g butter (melted); 100 g Mashed, Cooked sweet potatoes; 2 tbsp wheat flour; ½ tsp baking soda; 1 egg; 2½ tbsp sugar; 1 tbsp corn starch; Seeds of 0.5 vanilla pods; 125 ml whole milk; 50 ml whipped cream; 4 tbsp Apricot jam; 50 g Roasted Chopped almonds; 300 g Pure, Raw marzipan; 2 tbsp cocoa powder

There is actually potato (sweet potato) in our version of the marzipan coated potato cake you might know from the baker.

Ingredients

Bottom

Egg	1
Sugar	4 tbsp
Butter (melted)	15 g
Mashed, Cooked sweet potatoes	100 g
Wheat flour	2 tbsp
Baking soda	½ tsp

Cream

Egg	1
Sugar	2½ tbsp
Corn starch	1 tbsp
Seeds of 0.5 vanilla pods
Whole milk	125 ml
Whipped cream	50 ml
Apricot jam	4 tbsp
Roasted Chopped almonds	50 g
Pure, Raw marzipan	300 g
Cocoa powder	2 tbsp

Instructions

Bottom: Step 1

Beat egg and sugar into an airy egg mixture. Add the butter and sweet potato. Mix the wheat flour and baking soda and gently stir it into the egg mixture. Draw a square (approximately 18 x 24 cm) on a piece of baking paper. Place it on a baking tray and distribute the dough into the square.

Bottom: Step 2

Place the cake base in the middle of the oven and bake. Turn the base out onto a cooling rack and pull off the baking paper. Make a template on a piece of cardboard (about 8 x 3 cm) - with round corners. Cut 12 small bases out of the cooled base, using the template.

Cream: Step 1

Stir eggs, sugar and corn starch in a heavy-based pan. Stir in the vanilla seeds and milk. Heat the mixture on an even heat, stirring gently. Cook for approximately 1 minute, still beating gently. Let the creamy mixture cool in a bowl - stirring occasionally. Beat the cream into a light foam and fold the mixture into the cream.

Cream: Step 2

Spread jam, chopped almonds and cream on the cake bottoms. Place them in the freezer for approximately ½ hour. Divide the marzipan into 12 balls and roll out each ball, between 2 pieces of baking paper, into a thin shape (about 10 x 16 cm). Quickly wrap the cakes with the marzipan and roll them in cocoa.