You are here

Sweet Potato Gateau

admin's picture
Sweet Potato Gateau has a yumlogical taste. The Sour cream and walnuts gives the Sweet Potato Gateau a different taste.
Ingredients
  Sweet potatoes 1 1⁄4 Pound
  Banana 1 , sliced
  Butter 2 Ounce
  Dried coconut 2 Ounce, shredded (desiccated)
  Superfine caster sugar 7 Ounce
  White rum 1⁄4 Cup (4 tbs)
  Milk 3 Tablespoon
  Eggs 2
  Ground vanilla 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Oil 1 Teaspoon
  Sour cream 1⁄4 Cup (4 tbs) (creme fraiche)
  Walnuts 12
Directions

Peel the sweet potatoes and slice thinly.
Put in a small casserole with 1/4 cup (3 tablespoons) of water.
Cover and microwave on HIGH for 10 minutes.
When tender, drain and puree in a food processor.
Add the sliced banana to the food processor goblet along with the butter, coconut, half of the sugar, 3 (2) tablespoons of rum, milk, eggs, vanilla and cinnamon.
Puree until smooth.
Oil the bottom of a 7 inch (18 cm) souffle mold (mould) and line the base with a circle of oiled non-stick parchment (greaseproof paper).
Pour the puree into the mold (mould).
Microwave, uncovered, on HIGH for 8 minutes.
Leave the gateau to cool in the container.
Refrigerate.
To make the sauce, put the remaining sugar in a bowl with 1/4 cup (3 tablespoons) of water.
Microwave, uncovered, on HIGH for 5 minutes until the caramel is golden brown.
Immediately add 1/4 cup (3 tablespoons) of cold water, taking care to avoid splashing.
Wait until the caramel stops boiling, then return to the microwave oven for 40 seconds on HIGH.
Stir well, add the remaining rum, and leave to cool.
Stir in the sour cream (creme fraiche) and refrigerate.
Decorate with the walnuts.
Pour the sauce into a sauceboat

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Interest: 
Everyday

Rate It

Your rating: None
4.138235
Average: 4.1 (17 votes)