Purple Sweet Potatoes Cake

You need a shortcrust pastry base with a diameter of 27 centimeters, freeze it for at least 15 minutes, bake at 180 ° C for about 20 minutes or until the edge is golden.

1 cake pan 27cm in diameter lined with shortcrust pastry

330ml concentrated milk

125ml cream

190g sugar

Pinch of salt

1 tablespoon of vanilla extract

1/2 teaspoon of cardamom extract

1/2 teaspoon of cinnamon

3 eggs

Italian meringue:

400 g sugar

190 ml of cooking water for purple sweet potatoes, filtered

6 egg whites

Heat the oven to 180 ° C.

Procedure for the filling:

To make the filling: In a large bowl, whisk together the sweet potato puree, concentrated milk, cream, sugar, salt, extracts and eggs. Pour into the pan lined with shortcrust pastry and paint the edge of the pastry with the beaten egg.

Bake the cake for about 75 minutes or until the sides start to swell and the center is firm, but still slightly wobbly. Cool completely, about 3 hours. The cake will be easier to cut when completely cold or chilled.

Prepare the Italian meringue: in a small saucepan equipped with a candy thermometer, bring the sugar and purple potato water to a boil over medium-high heat. If any of the sugar crystals fall on the side of the pan, be sure to wipe them off with a wet, clean pastry brush. The sugar must cook until it reaches 120 ° C on the thermometer. This takes several minutes. Once the sugar syrup has reached 112 ° C, beat the egg whites in the mixer

When the sugar reaches a temperature of 120 ° C, slowly pour it into the bowl of whipped egg whites while the whisk proceeds slowly. Whisk the egg white and sugar mixture on medium-high speed until the meringue is light, fluffy, shiny and bright blue. Add the extract and whip for another 30 seconds.

Whip half of the meringue onto the cold cake. Pour the remaining meringue into mounds to create a decorative motive. Caramelize the meringue with a torch just before serving to guests.