Korean sweet potato cake

Photo credit: http://4.bp.blogspot.com

I’m Judy and I’m from Canada! I wanted to submit a recipe as soon as I saw this, and I knew there was this Korean thing that was in the corner of my mind. I finally remembered the sweet potato cake my mom used to make in little cups. I remember them also being sold at Asian supermarkets. (My mom’s recipe was different than this one, it had no sponge cake in it at all!)

But anyways I was able to put this together without a scale or a good understanding of korean (or a good understanding of cakes) AND SO CAN YOU!

It’s filling, and it’s really yummy, and not too sweet.

« here is the original recipe: http://blog.daum.net/prinmoth/1922098 . Well, if you can read korean… But anyways you can see their pretty step-by-step pictures if you’d like. »

Since I don’t have a scale and all the measurements were in grams and I changed it to cups and mLs very roughly, they will be a bit off. I don’t think it’s a really big deal though, because in korean cooking they really don’t measure things out. My mom would be like, “put a little of this and a little of that” and I would be like “HOW MUCH ლ(ಠ益ಠლ)”

The original measurements in grams will be written like this, in italics!

FILLING: 

4 well baked medium sweet potatoes (I mean… you don’t want lumps in there right?)

Melted butter (2 tablespoons) 30g

Honey (4 tablespoons) 60g

CUSTARD:

3 egg yolks

sugar (1/3 cup)75g

Flour (3 tablespoons) 25g

Milk (1 cup) 250g

Whipped cream (1 tablespoon) &Cinnamon (2 teaspoon) it says: both작은스픈

Butter (1 tablespoon) 15g  

Vanilla and Rum (2 teaspoons each) 한방울 and 약간

1 sponge cake (I used a mix lying around. You can make your own!)

Whipped cream for covering and decorating as needed

1 Grated Castella (Japanese sponge cake)(CULTURE COMBOooo) or anything like it to cover the cake

To make the Custard

1. Put the egg yolks and sugar in a pot on heat. Mix until well combined.

2. Mix in the flour and milk. Keep mixing to make a custard consistency!

3. When it’s thick, turn off the heat and add in butter.

4. When the custard is cool, you can add in vanilla and rum, if you like.

Filling

1. Mash the sweet potatoes well. (If you are like me, remember to wash and peel them first!) Mix the melted butter and honey with it.

2. To make the filling, mix the sweet potato mixture, the custard cream (the recipe says 200g of it, which would be like a cup. But, you might as well use it all) and a tablespoon of whipping cream, and the cinnamon (you can leave it out! Some people don’t like it).

(3. At this point they said something about syrup. With my korean skillz, I have no idea.)

Assembly

1. Cut the sponge cake into two.

2. Layer the sponge cake and the filling, end with the filling (well… I don’t know whether it matters if you end with the filling or not).

3. Cover entire cake with the whipped cream.

4. And sprinkle the castella crumbs all over the cake!

I hope I haven’t forgotten anything… Anyways, you are done! It wasn’t very hard to make, right?