First, make dacquoise. Lightly whisk the whites and add the sugar three times to form a firm meringue. Add sifted almond powder and soft flour and mix lightly. When you stick the spatula in the middle of the dough, it's a good dough if you stand still.

Place the dough in a piping bag with a 1cm round tip and pan the dough into a snail shape slightly larger than a 15cm mousse ring. Sprinkle with sufficient sugar powder and bake in a preheated oven at 170-180 degrees for about 15 minutes. Cut the dacquoise to the size of the mousse ring, then make the bottom of the cake into the wrapped mousse ring.

Let's make potato mousse Steam potatoes until fluffy and mash them when hot. Add sugar, condensed milk, whipped cream, salt, and vanilla beans to this mixture and mix well with spatula, little by little. Then strain it through a sieve. And keep it cold.

Make a white chocolate mousse Add cold water to the powdered gelatin and soak it for 10 to 20 minutes. Place milk in a saucepan and heat until the surrounding area is soft.

Add white chocolate to heated milk and mix well to make ganache. Dissolve the soaked powder gelatin in a medium bath or microwave for 20 to 30 seconds, and mix it well with little by little in the ganache. Let the ganache with gelatin cool to room temperature. Whip the cold whipped cream only until the horns are slightly raised (80%) while the ganache cools.

Divide whipped cream into cold white chocolate ganache twice and mix well with a whisk. You have to mix white chocolate ganache with whipped cream If you do it the other way around, it'll separate

I'm putting it together~ Put the cold potato mousse in a mold with the prepared dacquoise on it, put the white chocolate ganache on top, and choose it flat. If you leave it in the freezer for about five to six hours and then leave it in the refrigerator for one night, it becomes a perfect texture to eat the next day~ Remove it from the mold and decorate it, and it's done!! If you keep it in the refrigerator, the mousse cream will fade If you cut it into pieces and keep it frozen, and defrost it before you eat it, it melts to the extent that it's good to eat. Please refer to it