Sweet potato Crepe Cake Recipe

Name: Sweet potato Crepe Cake
Prep time: 60 min
Cook time: 2 min
Total time: 62 min
Yield: 8
Cuisine: Korean
Ingredients: Crepe:; 4 Egg; 50g Sugar; a pinch of Salt; 200g Cake flour; 500ml Milk; 70g Melted unsalted butter; Sweet potato cream:; 400g Boiled sweet potato; 100g Whipping cream; 40g Honey; Whipped cream (300g whipping cream + 25g sugar); Decorative whipped cream (70g whipping cream + 7g sugar); Powdered sponge cake sheet

by Cooking Tree 2022-09-07

written by Cooking Tree 2022-09-07

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In Cooking Tree, we’re serving up delicious Sweet potato Crepe Cake, and we’ll show you how to make it from scratch.

I made a sweet potato crepe cake by layering sweet cream and chewy crepes made from fresh sweet potatoes!
I made a crepe cake because I wanted to make a slightly different cake other than the usual sweet potato cake.

I found it to be much tastier than just a cake~ It was really delicious even if I ate it cold!
I think it would be better if you adjust the honey in the sweet potato cream according to the sugar level of the sweet potato you are using.

I put a lot of sweet potatoes in the cream, so it has a sense of weight and it melts in my mouth, so I keep getting my hands on it~*^^*
It takes a lot of time and effort, but it is so delicious that you will want to make it again.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Sweet potato Crepe Cake
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Rating: 4.0/5
( 39 voted )

Serves: 8 Prep Time: 60 Minutes Cooking Time: 02 Minutes 02 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Crepe:

4 Egg
50g Sugar
a pinch of Salt
200g Cake flour
500ml Milk
70g Melted unsalted butter

Sweet potato cream:

400g Boiled sweet potato
100g Whipping cream
40g Honey
Whipped cream (300g whipping cream + 25g sugar)
Decorative whipped cream (70g whipping cream + 7g sugar)
Powdered sponge cake sheet

Instructions

Beat eggs, add sugar and salt, mix, then add sifted soft flour and 1/2 milk and mix.
Add the remaining milk and melted butter, mix, sift through a sieve, and rest at room temperature for about 30 minutes.
Pour the dough into a pan heated over low heat and spread it thinly. When bubbles rise, turn over and bake a little more, then remove from the pan to cool.
Cut out the cooled crepes into a 15cm mold.
Mix boiled sweet potato, fresh cream, and honey and sift through a sieve.
Mix with whipped cream.
Place the crepe on a rotating plate and apply sweet potato cream thinly. build up repeatedly
Smooth sweet potato cream on the top and sides.
Dip the side of sponge cake sheet powder and decorate with whipped cream, sweet potato cream, boiled sweet potato slices and powdered sugar.

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