Soft cake pie: taro paste and whipped cream filling

cake pie.00 00 05 48.Still002 结果 pinit View Gallery 3 photos
cake pie.00 00 05 48.Still002 结果 pinit
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Soft cake pie: taro paste and whipped cream filling

Difficulty: Beginner Prep Time 20 mins Cook Time 30 mins Total Time 50 mins
Cooking Temp: 302  °F Servings: 8
Best Season: Suitable throughout the year

Description

Soft Cake Pie with Taro Paste and Whipped Cream Filling is a delightful and indulgent dessert that features a light and fluffy cake filled with creamy taro paste and whipped cream. This dessert is perfect for any occasion, offering a unique and satisfying treat that combines the delicate texture of soft cake with the rich and creamy filling.

The cake batter is made from a mixture of flour, sugar, eggs, and milk, whipped to create a light and airy texture. The batter is poured into pie molds and baked until golden brown and fluffy. Once baked and cooled, the cakes are sliced in half and filled with a generous layer of taro paste and whipped cream.

The taro paste is made from cooked taro root, sugar, and a touch of vanilla, blended until smooth and creamy. The whipped cream is beaten to stiff peaks, providing a light and fluffy contrast to the rich taro paste.

The result is a dessert that is both visually appealing and incredibly delicious, with the soft cake and creamy filling providing a delightful combination of textures and flavors. Soft Cake Pie with Taro Paste and Whipped Cream Filling can be garnished with a dusting of powdered sugar, a drizzle of honey, or a sprinkle of crushed nuts for added elegance.

This dessert is perfect for tea parties, birthdays, or any celebration where you want to offer a unique and delightful treat. Its combination of soft cake and creamy filling makes it a favorite among dessert lovers.

Ingredients

Cooking Mode Disabled

Cake Base

Taro Filling

Whipped Cream

Instructions

  1. Separate 4 eggs. Keep the egg white bowl cool in the fridge.
  2. In a clean bowl, mix well vegetable oil and milk. Sift in cake flour and mix well. Add in 4 egg yolks, mix well and set aside.
  3. Add lemon juice, sugar, vanilla extract in the egg white. Use a hand mixer; beat in medium high speed until soft peaks form. Pour all the batter into the whipped egg white and gently fold it in until just combined.
  4. Preheat the oven to 302℉(150℃). Line the baking tray (28*28*2.6cm) with parchment paper or baking mat.
  5. Pour all the batter into the baking tray. Smooth it out, give it a tap or two. Use a toothpick running through the batter to break those air pockets. Send into the oven and let bake for 30 minutes or until golden brown.
  6. Bring together cooked taro/cooked purple sweet potatoes/sweet potatoes, condensed milk, sugar, heavy cream, milk, butter and purple sweet potato powder. Use a food blender to beat until smooth. Transfer in to a piping bag. Keep it cool in the fridge.
  7. In a clean bowl, bring together softened cream cheese and sugar beat until smooth. Add in heavy cream beat until thickened. Transfer into a piping bag. Keep it cool in the fridge.
  8. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat. Shape out round cake sheets using a round cake ring/cookie mold.
  9. A layer of cake, a layer of rato paste, a layer of whipped cream and top with another layer of cake. Coat the cake with powdered sugar or coconut flakes or milk powder.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: soft cake pie, taro soft cake
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