Autumn Delight Cake
"Sweet Potato & Ginger Layer Cake with Toasted Marshmallow Filling, Candied Pecans and Brown Sugar & Cinnamon Buttercream..."
INGREDIENTS
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3 large sweet potatoes (about 900 g)
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2 cups (400 g) sugar
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4 large eggs, at room temperature
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1-1/4 cups (315 ml) sunflower oil (or vegetable, safflower, canola oil)
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2 cups (230 g) cake flour
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1 tablespoon (7 g) ground cinnamon
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2 teaspoons (8 g) baking powder
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1 teaspoon (7 g) salt
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1 teaspoon (3 g) ground nutmeg
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1/2 teaspoon (1.5 g) ground ginger
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2 tablespoons (30 ml) brandy or dark rum
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2 teaspoons (10 ml) pure vanilla extract
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3/4 cup (120 g) crystallized ginger, chopped
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FILLING
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16 large white marshmallows
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1 cup (125 g) icing sugar (confectioners' or powdered), sifted
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1 cup butter (227 g)(2 sticks), at room temperature
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1/2 teaspoon (2.5 mL) pure vanilla extract
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1 jar (213 g) marshmallow cream (such as Marshmallow Fluff)
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BUTTERCREAM
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5 large egg whites (150 g))
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1-1/4 cups (250 g) light brown sugar
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1-1/2 cups (3 sticks)(340 g) unsalted butter, softened and cut into cubes
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2 teaspoons (10 ml) pure vanilla extract
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pinch of salt
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a few pinches of cinnamon, to taste
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CANDIED PECANS
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2 tablespoons (28 g) unsalted butter
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2 tablespoons (24 g) brown sugar
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1 cup (100 g) pecan pieces
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