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Lilac Taro Yam Cake

Have you ever had a cake wrapped in a cake? Well you're in for a delicious treat! With an incredibly light and delicate sponge cake collar in an elegant shade of purple made from Suncore Foods® Lilac Taro Yam Supercolor Powder, this Lilac Taro Yam Cake will you leaving floating in happiness after you taste it. Like a perfectly wrapped gift, once you cut through the outer sponge, into the creamy mousse, you will find another hidden treat inside--frozen blueberry cream filled choux! It's the cake that keeps on giving! 

Ingredients

For Mousse:
13.5 white chocolate
3.9 oz milk
1 teaspoon vanilla extract
1.9 oz egg yolks
1 packet unflavored gelatin
6 tablespoons cold water
7.5 oz heavy cream

For Blueberry Filling:
1 egg yolk
0.9 oz sugar
1/2 tbsp cornstarch
3.5 oz blueberry puree
0.9 oz lime juice
3.5 oz mascarpone

For Choux:
2.1oz unsalted butter
2.1oz water
2.1 oz whole milk
1 tsp granulated sugar
2.5 oz flour
3.9 oz egg

For Sponge:
70 milk
50 butter
70 flour
85 egg yolk
50 eggs
125 egg whites
60 sugar
2 tbsp Suncore Foods® Lilac Taro Yam Supercolor Powder
1/ 4 cup water

Directions

1. Put the blueberry puree , sugar, and lime juice to a simmer in a saucepan. Whisk the puree with egg yolk and cornstarch. Cook on medium heat, stirring constantly until the mixture starts to thicken. Push the curd through a fine-mesh strainer. Once curd cools down, beat it with mascarpone cheese using mixer.

2. For choux: Place butter, water, milk, salt and sugar into a saucepan over medium heat. As soon as the mixture starts to boil remove from heat, add the flour in one go and whisk vigorously until it forms one smooth ball and flour bits are not visible.

3. Place the saucepan back to the stove and cook the dough for 3-5 minutes over medium heat mixing constantly. There should be a thin skin formed on the bottom of the saucepan. Transfer the dough into a bowl and add eggs, consistently whisking after each addition. You should reach a consistency which is not too runny, not too firm, but just fine to pipe. Using piping bag, pipe different size choux on a baking mat leaving enough space in between them as they will puff. Preheat oven to 350 F. Bake the eclairs for 20--30 min until they are golden in color and nicely puffed up. Fill cooled choux with Blueberry cream. Freeze for 2 hours.

4. For outer sponge: Dissolve Lilac Taro Yam Supercolor Powder in water. Place butter and milk, salt into a saucepan over medium heat. As soon as the mixture starts to boil remove from heat, add the flour until it forms one smooth ball. Place the saucepan back to the stove and cook the dough for 3-5 min over medium heat mixing constantly. There should be a thin skin formed on the bottom up the saucepan.

5. Transfer the dough into a bowl and add eggs and egg yolk, consistently whisking after each addition. Add Lilac Taro Yum mixture. In a bowl of a stand mixer beat eggs with sugar till soft peaks. Using spatula fold egg whites into the batter. Spread the batter over baking mat. The layer should be 2-3 mm thick. Bake at 350F for about 10 minutes. Cut the sponge into 2-3 inch strips. Line sides of the baking ring with the parchment paper and put sponge strips around the sides of the baking ring and the bottom.

6. For mousse: Bloom the gelatin in cold water. Beat the egg yolks with the vanilla bean, boil the milk, then slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C. Take the pan out of the heat and stir in the gelatin and white chocolate. Let the mixture cool. Whip the whipping cream until soft peaks form. Pour the white chocolate mixture back into the whipped cream bowl, fold to combine.

7. Pour the mousse into the baking ring with sponge strips wrapped around the sides and bottom.Dip frozen choux into the mousse. Place into the fridge to set for 2-3 hours. Garnish with whipped cream, berries, flowers, as desired.

 


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