Baked Yam Layer Cake
Ingredients
Cake
- 290g all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp pink salt
Wet
- 20g Autumnal Baked Sweet Potato Yam powder, dissolved in 50g water
- 3/4 cup dairy free butter melted
- 2/3 cup sugar of choice
- 1/2 cup dairy free yogurt
- 1 cup dairy free milk
- 2 tsp vanilla extract
Baked yam custard
- 600g coconut milk
- 400g water
- 30g Autumnal Baked Sweet Potato Yam powder, dissolved in 80g water
- 1/2 cup coconut sugar or sugar of choice
- 2 tsp agar agar powder
Preparation
In a mixing bowl, combine dry ingredients and set aside.
In a medium bowl cream together butter and sugar, add yogurt, baked yam and beat until smooth.
Gently fold in dry the mixture, milk together with a spatula to incorporate.
Transfer batter to prepared 8x8 square cake pan and tap gently against the counter to release air bubbles.
Bake at 175°C for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove pan from the oven and let cool in pan for 10 minutes on a wire rack.
Invert cakes onto a rack with parchment paper and cool completely, then divide the cake into 3 even layers.
Add the coconut milk and sugar into a saucepan and bring up to a boil.
Add agar powder and stir until dissolved, whisking constantly.
Whisk in dissolved baked yam and cook to simmer for 1 minute, then divide mixture into 3 equal portions.
Pour the first portion of baked yam custard into 8x8 cake pan.
Place a piece of the cake over the custard layer and place it in the freezer for 5-10 minutes to set.
Pour the second portion of custard over the cake and repeat for the remaining layers.
Transfer the cake to the fridge for at least 4 hours to set, or until it is firm enough to unmould.
