Modern Sweet Potato Travel Cake

Winters are approaching and so are the shakarkandis (Sweet Potato). Sweet Potatoes are one such food that keeps me waiting for the winters to take over. One can always find me relishing them either roasted or boiled with some chaat masala sprinkled over the top. Shakarkandis have always been the most- dearest to me ever since I was a child.

With me being a baker and my immense love for shakarkandis always keeps me inspired and enthusiastic about embracing my delight in my recipes.

Modern Travel Cake – especially the one baked with the sweetness of the sweet potato- is remarkably worth the indulgence!! Unlike the typically baked cakes, which are usually moist, frosted with cream and live shorter, the Travel Cakes live long with longer shelf life and are centre filled with ganache. These are dry from the inside and are glazed on the top.

Wait, One Second!! Don’t get me wrong. The sweet potato can always be swapped for an unsweetened regular potato or some grounded Pistachios or probably the rose Gulkand. For a more authentic flavour, shakarkandi can also be interchanged with Rabri.

Prep Time	Cook Time	Serves
30 Min	30 Min	2 Servings

INGREDIENTS:

FOR CAKE:
• 1cup BOILED SWEET POTATO
• 1/2 cup BROWN SUGAR
• 1cup FLOUR
• 1/4cup COCO POWDER
• 1tsp BAKING SODA
• 1tsp BAKING POWDER
• 1tsp LEMON JUICE
• 1tsp VANILA ESSENCE
• 1cup WATER

FOR GANACHE:
• 1/2cup BOILED SWEET PATATO
• 70gms MELTED WHITE CHOCOLATE
• 30gms CREAM

FOR GLAZE:
• 125gms MELTED MILK CHOCOLATE
• 15gms OIL

A ROD INSERTED RECTANGULAR CONTAINER for baking the cake

Preparation

For the cake

1. Mash half cup of boiled sweet potato and add them to a bowl with brown sugar. Mix
   them well. Add lemon juice and vanilla essence to it and keep it aside.
2. In another bowl, add all the dry ingredients- flour, cocoa powder, baking powder and
   baking soda. Combine them well.
3. Now, in the batch of 3, add the dry ingredients to the sweet potato and the sugar
   mixture. Keep adding water for a smooth and a lumpy consistency.
4. Preheat the oven at 180 degrees for 10 minutes.
5. Grease the baking dish with oil or butter and pour the batter while evenly spreading it.
6. Now, let it bake in the oven for 25- 30 minutes.
   

For Ganache

1. Grind another half cup of boiled potato in a mixer grinder
2. In a bowl add white chocolate and cream and mix it well. After mixing add the
   grinded boiled potato it.
3. Now pour the combined mixture into a piping bag.

For Glaze

1. Combine the milk chocolate and oil.

Further process

1. Once the cake has been baked let it cool down completely.
2. Take off the rod and flip the cake on a plate.
3. Now fill the tunnel made by the rod with the sweet potato ganahe till the edges.
4. Keep the cake on the mesh and pour the chocolate glaze over it.
5. Let the glaze set and then top it with sliced shakarkandis.

Now, finally the cake is ready to be sliced.