Kick-off to the autumn recipes. You alreadyknow how I like this time of year. I am a big fan of cold and warm colours, butI am also a super fan of the ingredients of this season, of the spicy and juicycakes like this one. When I was doing it, I already told you that this cake ispure wonder, it has a sweet touch and the natural sweetness that the sweetpotato gives it are simply sublime.
I baked this cake thinking about my dearhubby. I saw a recipe for sweet potato sponge browsing the internet and Iautomatically thought about Marc. He kind of addict to sweet potatos. I likethem, but only cooked in a certain way. In a cake I had never eaten them, so Idid not know if I would like it or not, but I tell you that it is delicious!!
Speaking of my sweetheart (hahaha, when hereads this he will laugh, I call him sweetheart) this month we celebrated 10years of relationship. I have not made this cake as a gift, in fact, I baked amarbled pumpkin cake that I will post later on. But it was he who brought cakesto me this time!!
I do not know how he managed it, but when Igot up and went down for breakfast I already had a piece of cake on the tablethat he had bought the day before. I was so surprised J Thecake as delicious and from one of the best bakeries in Munich. And what a nice wayto start the day!
There was not much more celebration thanthat, we have a semi-planned getaway to Budapest by the end of the month becauseit is the city where we got engaged, but we’ll see if it can be done in theend. For the moment, here I dedicate him this post with a cake speciallydesigned for him, full of love and more important, a lot of sweet potato XD
Sweet potato, walnut and cream cheese cakeImprimir Receta
- 4 eggs
- 350 g brown sugar
- 400 ml soft vegetable oil
- 2 tsp vanilla extract
- 260 g flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 2 shredded sweet potatoes
- 125 g chopped walnuts
- 225 g of cream cheese type philadelphia, at room temperature
- 120 g butter at room temperature
- 1 tsp vanilla extract
- 100 g icing sugar
Preheat the oven to 160ºC with fan. Grease three 18cm diameter pans.
In a large bowl, mix the eggs with the sugar until they are integrated. Add oil and vanilla extract by mixing until the ingredients are combined.
In another bowl, sift the flour with the baking soda, cinnamon and salt. Add the flour mixture to the mixture of liquid mixing just until there are no lumps of flour. Add the sweet potato and nuts and mix a couple of times so that they are distributed in the batter.
Divide the batter into the 3 pans in equaly. Bake for about 45 minutes or until punctured with a stick, this comes out dry. Remove from the oven and allow to cool completely in a rack.
To prepare the cream, beat the cream cheese with the butter until it is a creamy and whitish mixture. Add the vanilla essence and the icing sugar. Beat at medium-high speed for about 2 minutes.
Assemble the cake, spreading cream between the 3 layers and frost the whole cake with the rest of the cream.
The cream has a fairly light consistency, refrigerate the cake for about 2 hours before serving to give more stability.