It turns out that making the Internet celebrity "sweet potato mille-feuille cake" is so simple, you don't need to whip it, it is low-fat, nutritious and delicious

【Sweet potato mille-feuille cake】

Ingredients: 2 sweet potatoes, 2 eggs, 200ml pure milk, 70g cake flour, sliced almonds

Method:

1. Peel the sweet potato, cut it into thin slices, and the sweet potato mind that everyone should choose the yellow-hearted sweet potato that tastes dry and glutinous. My husband likes to eat sweet potatoes the most, I have bought all kinds of sweet potatoes, ordinary sweet potatoes taste watery, no taste, not delicious, only suitable for cooking porridge. The best thing to eat is still the yellow-hearted sweet potatoes that are relatively dry, glutenless, and glutinous. There are also white-hearted sweet potatoes that are also delicious, they taste dry and dry, without gluten, and they are also glutinous, but they are not as sweet as the yellow heart.

2. Add an appropriate amount of water to the pot, put in the sweet potato slices after the water boils, boil for 2 minutes, remove and drain the water for later use.

3. Next, take a bowl, beat in 2 eggs, add a spoonful of sugar, if you don't like to eat sweet, you can leave it out. Pour in 200 ml of plain milk. Beat well with a manual whisk. Sift in 70g of cake flour and mix into a fine batter. If you don't have low-gluten flour at home, use cornstarch instead.

After the batter is stirred, it needs to be sifted once, which will make the texture more delicate.

4. Prepare a 6-inch cake mold and spread the oil paper in the mold. Pour the drained sweet potato chips into the batter so that each sweet potato chip is coated with a layer of batter.

5. Clamp the batter-coated sweet potato chips into the mold and pour the remaining batter into the sweet potato chips. Finish with a sprinkle of sliced almonds.

6. Put it in the preheated oven, bake at 180 degrees for 40 minutes, and let it cool to demold. Cut into cubes after the shape is stable. This simple and quick sweet potato mille-feuille cake is ready. The almond slices are slightly charred and crispy, the cake is soft and elastic, the sweet potatoes are sweet and soft and glutinous, the layers are distinct, and the taste is rich, which not only satisfies the appetite of eating the cake, but also does not have to worry about the heat, which is really a typical representative of being delicious and not afraid of fat.

Tips:

1. There are requirements for the variety of sweet potatoes, don't have gluten and don't be too watery, the red skin and yellow heart we choose, the powder is glutinous, delicious, so the deliciousness of this cake depends on your sweet potato taste.

2. Blanched sweet potatoes are easier to cook, which can shorten the baking time, and you can use raw ones directly, which need to be baked for a while.

3. If you don't like to eat sweet, you can leave no sugar, and if you don't have an oven at home, you can steam it in a steamer.