Yam Mousse Cake

3 Eggs

190g Optima flour

40g Water

45g Corn oil

1/2 tsp Yam flavour and a little violet colouring

• Put all ingredients in mixing bowl except corn oil and whisk till thick.
• Then slowly add in corn oil, mix well and pour into a 8″ lined cake tin.
• Bake at preheated oven 180C for about 30 mins.
• Remove cake from tin, leave to cool and cut cake into 3 slices.

300g Yam without skin ~ slice thinly & steam for about 20mins (cooked & soft)

200g Coconut cream + 20g water

15g Gelatine

1 Egg yolk

90g Sugar

300g Fresh cream

1 tsp Yam flavour and few drop of violet colouring

Method:

• Soak gelatine with 2 tbsp water.
• Blend steamed yam, coconut cream + water to smooth.
• Pour smooth yam into a pot at medium heat, add in egg yolk and sugar~use hand whisk mix till sugar dissolved and add gelatine, stir till gelatine melted and just boiled ~ remove from heat.
• Add yam flavour and few drop of violet colouring~mix well and leave to cool.
• Whip up fresh cream till soft peak and fold into yam mixture.
• Sandwich the cake layers with yam mousse in an adjustable cake ring.
• Chill the yam mousse cake for at least 4 hours or overnight.