First, let's make a castard cream. I made it simple with a microwave. First, put the milk (205g) in a microwave bowl, microwave it for 30 seconds, sift the flour (10g) and starch (10g), mix well, and microwave it for 1 minute. It's still like water by now. Mix the milk well and heat it for another minute. 2 minutes and 30 seconds in total

Prepare egg yolks (2+1/2) and quickly mix one at a time, taking out the rolled contents for one minute. Stir in eggs to prevent them from being cooked. When the egg yolk is all mixed, put it back in the microwave for a minute. After a minute, add the butter (12g) and mix well. Then, for 30 seconds, for a minute and a half

After 30 seconds, take it out and mix the dough once, cover it with a wrap, and store it with the lid closed. When you wrap it, do not fit the edge of the bowl, but cover it so that it sticks to the contents like a picture.

Now, it's time for the sweet potato cream. Boil the purple sweet potato (450g) in boiling water, poke it with chopsticks, and take it out when it goes in smoothly. And peel off the skin when it's hot and prepare it. There's no big problem if you peel the sweet potato when it's cold, but it's easier to peel when it's hot. Mix butter well, add hooohoo and butter (15g) and mash well.

When the sweet potatoes are properly crushed, add honey (20g) and mix them well. Add the prepared castard cream and mix them again. Add the whipped cream (100g) and mix them again. You can mash it completely, or if you like the texture, you can mash it after leaving a lump. I wanted to eat it as soft as cream, so I crushed it as much as possible.

Sweet potato cream mixed with salt. It feels different because it's made of purple sweet potatoes

Take out the Genuwaz I made a day ago and cut it to the right height. I used two of these as sheets at the bottom and sprinkled the edges and the rest of the kids on top of the cake.

Press down with a mousse to cut the edges. (Don't throw away the bits that come out and keep it.)

Support the bowl underneath and place in a mousse. Plastic is better than glass because the bottom bowl needs to be frozen in the freezer together. I just took a picture and changed the plates.

Put the syrup (50ml of water, 25g of sugar) to apply to the cake sheet in a pot, boil it, and cool it slightly before using it.

Moisten the sheet with the syrup on the brush.

And if you fill the top with sweet potato cream, okay. You can push the top side with a spatula or a flat knife. Two 10cm diameter round muskets came out slightly less than this. Put it in the freezer and harden it for more than 3 hours.

Put it in the freezer for about 3 hours and take it out. It doesn't come off easily. Then, if you heat the edges with a towel that you took a hot shower, it will come off easily. It's my first time doing it, and it's amazing

Then, whip the fresh cream (100g fresh cream, 10g sugar) firmly and apply it on the outside.

As expected, whipped cream decoration is too hard. I hope I can do it well, but this cake is for decoration, so if you can't decorate the whipped cream like me, you can relax and make it not too bumpy.

Then the remaining Genuwazes will be pretty if you take off the dark colored ones and put them down through a sieve. I left a little bit of sweet potato cream here and put it down together, and it's purple

Then, put it on the cake. It's

Maybe it's because there's sweet potato cream in it, but it kind of looks like rice cake. You can put it on the sides, too. You can just leave the sides with whipped cream. If you want to leave it on the side with whipped cream, use a knife and push it.

If you look at the cuts on the sweet potato cake, I used a spatula.

This one is just put on Zenuwasche and I think there will be a great twist if I cut it later. Can you feel that this one is less watery than the purple Genuwaz. Personally, I should have taken a picture of this short side, but I'm so sad that I couldn't.

Now, squeeze the remaining whipped cream from the cake into the piping bag and squeeze it out one by one for each shape you cut.

And take out the sliced almonds

If you do this one at a time, it's really over

The outer shape is usually sweet potato cake. The same goes for yellow ones