eihra520
Culinary Explorer
Hey buddies! I've got a dessert for you This yam mousse cake is pure, velvety decadence. It comes from my sweet Granny's recipe collection, and let me tell you - it's an absolute showstopper ..Granny was a genius for creating this dreamy treat so get ready to fall in love
Ingredients:
For the Cake:
Ingredients:
For the Cake:
- 1 cup mashed yams (about 2 medium yams)
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Make the cake first! Preheat oven to 350°F and grease two 9-inch round cake pans.
- In a bowl, whisk the flour, baking powder, baking soda, spices and salt.
- In another bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla and mashed yams.
- Gradually mix the dry ingredients into the yam mixture until just combined.
- Divide batter evenly into prepared pans and bake for 25-30 mins until a toothpick inserted comes out clean. Let cool completely.
- For the mousse, beat the cream cheese until smooth. Beat in powdered sugar and vanilla until fully incorporated.
- In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined.
- Place one cake layer on a plate and spread with 1/3 of the mousse. Top with the second layer and use the remaining mousse to frost the top and sides of the cake.
- Refrigerate for at least 4 hours (or overnight) before slicing to allow mousse to set.