Autumnal Gateau Slice with Nuts
ready in 2 h. 40 min.
- 2 cups Sweet potato
- For the base
- 0.333 cup Dark chocolate (chopped)
- 1 cup all-purpose flour
- ¼ cup sugar
- ½ cup butter (chopped)
- 1 egg
- For the cheese mixture
- 4 eggs (separated)
- 2 ⅔ cups cream cheese
- 3 Tbsps Maple syrup
- 4 Tbsps all-purpose flour
- 2 Tbsps Corn starch
- 24 Pecan
Cook the potatoes in boiling salted water for around 30 min until tender.
Melt the chocolate in a bain-marie, then remove from the heat and leave to cool.
Pile the flour on the work surface and stir in the sugar and a pinch of salt. Create a well in the middle and place the butter around the well. Crack the egg into the well and add the chocolate. Knead into a smooth dough, shape into a ball, wrap in cling film and chill for 30 minutes
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tin with grease-proof paper.
Drain the potatoes, leave to cool slightly and then mash. Leave to cool completely.
To make the cheese mixture, mix together the egg yolks with the cream cheese, syrup, flour, cornflour and the potatoes. Beat the egg whites until stiff and fold in.
Roll out the dough on a floured work surface to fit the baking tin. Place the dough in the baking tin.
Spread the cheese mixture on top and bake for 45-50 min. Test with a wooden stick to see if it is done.
To make the cream topping, beat the butter and the sugar until creamy and stir in the cream cheese. Add enough icing sugar to create a spreadable mixture.
Remove the finished cake from the oven, leave to cool, remove from the tin and spread the cream on top. Decorate with pecan nuts and chill for 30 min.
Mix the pomegranate juice with the honey, lemon juice and approx. 4 tbsp water. Heat gently until the honey dissolves. Add the pomegranate seeds and leave to cool.
Cut the cake into slices and serve drizzled with the sauce.