Composition:

Cocoa cake: 5 eggs, corn oil 40g, hot water or milk 60g, cocoa powder 10g, low flour 50g and fine sugar 50g.

Yam paste: 200 grams of cooked iron stick yam, 80 grams of whipped cream, 20-30 grams of sugar or condensed milk, and appropriate amount of cooked purple potato paste.

Kitchenware: household cooking machine, mixing cup accessories.

Exercise:

Melt cocoa powder with hot water, add corn oil, stir and emulsify, add low flour and egg yolk respectively, and stir evenly.

Beat the egg whites with a chef's machine until the fish's eyes bubble, add half the sugar, add the remaining sugar after turning white, and turn to low speed to sort out large bubbles until the lines appear and send them to wet and foam.

First, mix 1/3 egg white cream, then turn it all over, pour it into a baking tray and bake at 150 for 27 minutes.

When baking the cake, make yam puree, put the glass mixing cup fittings into the high-speed interface of the chef's machine, add steamed yam (hot), light cream and sugar, stir until it is fine, take out half, add a small amount of purple potato puree to the other half, and put the prepared yam puree in a paper bag for refrigeration for a while before use.

After baking the cake, take it out to cool, cut it into six pieces, squeeze it with yam paste, put another piece of cake, cut it in half, simply wrap it in oil paper, and eat it in cold storage the next day.