Korean Style Sweet Potato Cake
A fluffy layered cake that has a creamy sweet potato filling (made from Korean sweet potatoes) and a light whipped cream.
Ingredients
Sweet Potato Filling
- 500 g Korean or Japanese sweet potatoes (the ones with yellow filling and purple skin)
- ½ cup whipping cream (or heavy cream)
- ½ cup milk
- 2 tbsp sugar
- 2 tbsp unsalted butter
Whipped Cream
- 1 cup whipping cream
- 1½ tbsp sugar
Syrup
- 1 tbsp sugar
- 2 tbsp hot water
Toppings
- Finely chopped pistachios (optional)
Instructions
Sweet Potato Filling
- Boil the sweet potatoes in a pot of water until they are soft and completely cooked through.
- Peel and mash the sweet potatoes while they’re hot.
- In a medium saucepan, add in the rest of the ingredients. Mix and cook until the butter has melted. Then mix in the mashed sweet potato until creamy.
- To make it extra creamy and delicious: I always blend the mixture with an immersion hand blender. You can also blend it in a regular blender or run it through a sieve. Cool the filling completely.
Whipped Cream
- In a large mixing bowl, beat the cream with the sugar with an electric hand held mixer until it’s up to 70% (which means medium peaks - soft, but still holds a form). Set aside.
Syrup
- Mix the ingredients together in a small bowl. Set aside.
Assembling
- Slice the genoise sponge cake in 3 even layers.
- Brush some of the syrup on top of two of the cakes (this helps the cake to stay soft and moist even after you put it in the fridge!)
- Spread the sweet potato filling on 1 sliced cake, and top with the second layer of cake. Repeat steps 2 and 3 again for the second and third layer.
- Spread the whipped cream all over the cake.
- Decorate it however you like! I had extra sweet potato filling leftover, so I just piped it on top along with the whipped cream. Top with finely chopped pistachios (optional). Slice, serve, and enjoy!