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Sweet Potato, Caramel and Chocolate Tiramisu Cake

This decadent looking cake is made from layers of cream, sauce and syrupand has a secret ingredient; Sweet potato!
Prep Time1 hr 30 mins
Cook Time30 mins
Total Time1 d
Servings: 12
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Sweet Potato, Caramel and Chocolate Tiramisu Cake

    • 3 Eggs separated
    • 2 Tablespoons Maple Syrup
    • 300 grams Whipped Coconut Cream see recipe below
    • 250 grams Mascarpone Cream –use store bought or make your own dairy free see notes
    • 1/2 Cup freshly brewed Coffee strength to taste depending on coffee love
    • 1/3 Cup Marsala Brandy, Rum, Irish Cream or Kaluha can be used instead. For a non-alcoholic version try grape juice or orange juice
    • 1 Tablespoon Cocoa
    • 1 serve Caramel Sauce approximately 3/4 Cup (see recipe below)
    • 1 Sweet Potato Sheet Cake see recipe below
    • Ganache see recipe below

    Whipped Coconut Cream

    • This recipe will make approximately 3 cups and you only need approximately 2 cups.
    • 2 cans Coconut Cream/Milk 400ml can, lid removed and placed in the fridge over night
    • 4 teaspoons Vanilla Extract
    • 4 teaspoons Maple Syrup

    Sweet Potato Sheet Cake

    • 3/4 Cup plus 1 Tablespoon Coconut Flour
    • 1/2 teaspoon Baking Soda
    • 1/2 teaspoon Salt
    • 2 teaspoons Baking Powder
    • 6 Eggs
    • 1/2 Cup puréed roasted Sweet Potato to cook sweet potato; place whole and unpeeled in a moderate oven for 60 minutes or until soft in the middle. When cooled; cut in half length ways and scoop out the cooked sweet potato
    • 1/3 Cup Maple Syrup or Rice Malt Syrup
    • 3/4 Cup Milk of choice
    • 1 teaspoon Vanilla Extract

    Caramel Sauce

    • 1 1/2 Cups Coconut Cream
    • 1/2 Cup Maple Syrup
    • dash of Salt
    • 2 teaspoons Vanilla Extract

    Ganache

    • 1/3 Cup Coconut Cream the thickened cream taken from an opened and chilled can of coconut cream
    • 1 teaspoon Vanilla Extract
    • 1 Tablespoons Maple Syrup
    • 1/4 Cup Cocoa sifted- or at least no lumps

    Instructions

    INSTRUCTIONS

      Sweet Potato, Caramel and Chocolate Tiramisu Cake

      • Place the egg yolks and the maple syrup into the bowl of a kitchen stand mixer with a beater attachment and beat until pale and thick (3-5 minutes).
      • Add the whipped cream and mascarpone cream and beat gently until combined.
      • In a separate, clean bowl add the egg whites and whisk until soft peaks form (this can be done in a kitchen stand or with a hand whisk).
      • Fold the egg whites into the cream mixture until no white streaks remain.
      • Cover the cream and place in the fridge for at least 2 hours to thicken.
      • This cake can be constructed in either a 5 or 6 inch spring form cake tin. I have used a 6 inch tin. It can also be made by cutting the cake into 3 long rectangular pieces to make a bar cake/slice.
      • Take the bottom of the chosen tin and cut 2 circles from the sweet potato sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the 3rd, bottom layer. If making a bar cake cut the sheet cake into 3 long pieces.
      • Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
      • Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be 5 layers on top and it will never be seen.
      • Combine the coffee and Marsala (or alternative) in a small bowl. Gently pour/spoon 1/3 of the mixture evenly over the cake.
      • Spread 1/3 of the mascarpone cream mix evenly over the bottom cake layer. Dollop and spread 1/3 of the caramel sauce over the cream and then evenly dust with 1/2 Tablespoon of Cocoa.
      • Top with a layer of cake (the almost full layer of cake; use more scraps to complete the layer) and evenly pour 1/3 of the coffee/Marsala over the cake and repeat the steps from the previous layer.
      • Place the full cake layer on top and evenly pour the remaining coffee/Marsala over the cake.
      • Cover the cake n plastic wrap and place the cake in the fridge for a minimum of 2 hours (overnight is better and up to 24 hours is ok). Remove the cake from the fridge and the tin and spread the remaining cream on the top and around the sides. Return to the fridge for a minimum of 30 minutes.
      • Make the ganache and gently spread it over the top of the cream. Allow the ganache to drip down the sides. Drizzle the remaining Caramel Sauce over the top of the cake and serve.
      • This amazingly awesome cake needs to be kept in the fridge between serves.

      Sweet Potato Sheet Cake

      • Preheat the oven to 175C/350F.
      • Line and grease a 32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut at least 1 3/4 circles out the size of the spring form tin you will be using. The rest if the circles will be made from the left over cake).
      • Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
      • Whisk the egg whites on medium/high until soft peaks form.
      • Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
      • Continue whisking on medium/high and add the vanilla extract.
      • Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, add the purred sweet potato and pour the milk into the egg mixture.
      • In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
      • Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
      • Pour the cake mixture into the prepared tin and bake for 16-18 minutes, or until cooked through.
      • Remove from oven and allow to cool in the tray.

      Whipped Coconut Cream

      • Spoon the thickened cream out of the can, discarding the watery remains.
      • Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened. Place the whipped cream back in the fridge to thicken before using.

      Caramel Sauce

      • Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
      • Bring the mixture to boil, then reduce to a medium heat.
      • Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning.
      • This will take 15-20 minutes, depending on the quality of your coconut cream.
      • Add vanilla and continue to cook on medium heat for another 5 minutes.
      • The caramel will be dark golden in colour and delicious.
      • When cooler, place into container and keep in fridge. The caramel will thicken as it refrigerates.

      Ganache

      • Put the cream, vanilla and maple syrup in a saucepan over medium heat until it has combined and is in a liquid state (you don't want it to boil- just be warm).
      • Remove from the heat and sift in the cocoa, stirring until combined and smooth. Put it in the fridge (or freezer if you are rushed for time) until it reaches the right spreadable consistency (5-30 minutes depending on how hot the cream got). It can be spread, piped etc.

      Notes

      To make your own Dairy Free Mascarpone visit here: http://mummymade.it/2014/08/marscarpone-cream-dairy-free.html
      Adapted from Taste