Sweet potato cake with cream cheese freezing

Name: Sweet potato cake with cream cheese freezing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 200 g Sweet potatoes; 150 g Walnut kernels; 250 g Butter; 150 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 3 Eggs (size M); 250 g Flour; 2 1/2 TSP. Baking Powder; 75 ml Milk; 1 Organic Orange; 75 g Icing sugar; 200 g Double cream cream cheese; 1 TABLESPOON Whipped cream; 7-10 Tbsp Fat and flour

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

200 g Sweet potatoes
150 g Walnut kernels
250 g Butter
150 g Sugar
1 pinch Salt
1 package Vanillin sugar
3 Eggs (size M)
250 g Flour
2 1/2 TSP. Baking Powder
75 ml Milk
1 Organic Orange
75 g Icing sugar
200 g Double cream cream cheese
1 TABLESPOON Whipped cream
7-10 Tbsp Fat and flour

Directions

1
Peel and finely grate the sweet potatoes. Coarsely chop the nuts. Cream 200 g butter, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder and stir in alternately with the milk.
2
Stir in sweet potatoes and nuts. Pour into a greased springform pan (26 cm Ø) sprinkled with flour and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes.
3
Remove and let it cool down.
4
Wash the orange, rub dry and grate the peel. Cream 50 g butter and icing sugar. Add cream cheese, cream and half the orange peel. Whip the mixture until creamy.
5
Carefully remove the cake from the tin and lift it onto a cake plate. Spread Frosting loosely on top and decorate with the remaining orange peel.