Name: TOUS les JOURS Bakery Café - Ann Arbors Sweet Potato Mousse Piece Cake Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12 servings
Ingredients: 1 cup cooked mashed sweet potato (from about 1 large sweet potato); 1 tbs granulated sugar; 2 tbs brown sugar; 1 tsp vanilla extract; 1 tsp ground cinnamon; 0.25 tsp ground nutmeg; 2 tbs unsalted butter, softened; 1 cup heavy cream, cold; 1 tsp unflavored gelatin powder; 2 tbs cold water (for blooming gelatin); 0.125 tsp salt; 0.75 cup all-purpose flour; 0.25 cup almond meal (finely ground almonds); 0.5 tsp baking powder; 2 each eggs, room temperature; 0.5 cup granulated sugar; 0.5 tsp vanilla extract; 3 tbs unsalted butter, melted and cooled; 0.125 tsp salt; 1 tbs powdered sugar (for dusting); 0.25 cup toasted pecans or walnuts, chopped; 1 tsp orange zest (optional); 1 tsp melted butter (for brushing cake pieces)

Method

Sweet Potato Mousse

1
Prepare sweet potato
If you haven't already, roast or boil 1 large sweet potato until very tender (about 40–50 minutes roasted at 200°C / 400°F, or 15–20 minutes boiled). Peel and mash until smooth. Measure 1 cup of warm mashed sweet potato and allow it to cool slightly.
2
Bloom gelatin
Pour 2 tablespoons cold water into a small bowl and sprinkle 1 teaspoon unflavored gelatin over the surface. Let bloom 5 minutes until spongy.
3
Heat gelatin and flavor base
In a small saucepan over low heat, combine the bloomed gelatin and 2 tablespoons of the mashed sweet potato (or 2 tablespoons water) and gently warm, stirring, until gelatin dissolves (do not boil). Remove from heat and stir in 2 tablespoons softened butter, 1 tablespoon granulated sugar, 2 tablespoons brown sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon salt. Mix into the remaining mashed sweet potato until smooth and well combined. Taste and adjust sweetness if needed.
4
Whip cream
Chill a medium bowl and beaters for 10 minutes if possible. Pour 1 cup cold heavy cream into the bowl and whip to soft peaks (starts to hold shape but still glossy).
5
Fold mousse
Fold one-quarter of the whipped cream into the sweet potato mixture to lighten it, then gently fold in the remaining whipped cream in two additions until a homogeneous mousse forms. Do not overmix; keep it light and airy.
6
Chill mousse
Transfer mousse to a piping bag or airtight container and chill in the refrigerator at least 1 hour to set (2 hours for firmer texture).

Cake Base (Almond Sponge Pieces)

7
Preheat and prepare pan
Preheat oven to 175°C / 350°F. Line a 9x9 inch (or similar) baking pan with parchment paper, leaving an overhang for easy removal.
8
Dry ingredients
Whisk together 3/4 cup all-purpose flour, 1/4 cup almond meal, 1/2 teaspoon baking powder and 1/8 teaspoon salt in a bowl; set aside.
9
Beat eggs and sugar
In a large bowl, beat 2 room-temperature eggs with 1/2 cup granulated sugar and 1/2 teaspoon vanilla extract on high speed for 3–5 minutes, until the mixture is pale, thick and has tripled slightly in volume (ribbon stage).
10
Fold dry into wet
Gently fold the dry ingredients into the egg mixture in 2 additions, using a spatula to keep as much air as possible. Fold in 3 tablespoons melted cooled butter just until incorporated.
11
Bake sponge
Spread batter evenly into prepared pan and smooth the top. Bake for 12–15 minutes, until the top is lightly golden and a toothpick inserted into the center comes out clean. Do not overbake to keep the sponge tender.
12
Cool and cut into pieces
Allow the sponge to cool 10 minutes in the pan, then use the parchment overhang to lift it to a rack. Cool completely. Brush the top lightly with 1 teaspoon melted butter, then cut the sponge into 1-inch squares or desired 'piece cake' sizes (about 36 small squares from a 9x9).

Assembly & Garnish

13
Set up
Remove chilled sweet potato mousse from refrigerator. Prepare a tray large enough to hold the cake pieces. Keep a small offset spatula or piping bag handy.
14
Pipe mousse onto cake pieces
If mousse is in a piping bag, cut a 1/2-inch tip. Pipe a generous dollop (about 2 tablespoons) of mousse on top of each sponge square, smoothing or swirling the top into a small peak. Alternatively, spoon and spread mousse on each piece.
15
Garnish
Sprinkle each mousse-topped piece with a light dusting of powdered sugar, a few pieces of chopped toasted pecans or walnuts, and a little orange zest if using. Arrange on a serving platter.
16
Chill before serving
Chill assembled pieces in the refrigerator 20–30 minutes to let the mousse set further on the cake. Serve chilled or at cool room temperature. Keeps refrigerated in an airtight container up to 2 days.

Sweet Potato Mousse Piece Cake Recipe

Ingredients