Photo: Korea Ministry of Food and Drug Safety

Sweet Potato Mousse Sandwich Cake

Name: Sweet Potato Mousse Sandwich Cake
Cuisine: South Korea
Ingredients: 30 g Sweet potato (30 g); 30 g Sweet pumpkin (kabocha) (30 g); 60 g Heavy cream (60 g); Eggs (2 pcs); 30 g Cake flour (30 g); 15 g Milk (15 g); 10 g Sugar (10 g); 3 g Butter (3 g); 1 g Lemon juice (1 g); 15 g Cranberries (15 g)

단구마 무스 샌드 케이크

Dessert · Grilled

DessertsCourse

512kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Sweet Potato Mousse Sandwich Cake

Not spicyVegetarianGluten-freeContains: egg, dairy

Ingredients Tap an ingredient to check it off

Servings1

Sweet potato고구마(30 g)
30 g
Sweet pumpkin (kabocha)단호박(30 g)
30 g
Heavy cream생크림(60 g)
60 g
Eggs달걀(2 pcs)
Cake flour박력분(30 g)
30 g
Milk우유(15 g)
15 g
Sugar설탕(10 g)
10 g
Butter버터(3 g)
3 g
Lemon juice레몬즙(1 g)
1 g
Cranberries크랜베리(15 g)
15 g

Nutrition per serving

512kcal

82.8gCarbs

12.2gProtein

14.7gFat

40.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Whip the egg yolks, add the cake flour, then mix in the milk and melted butter.
Make a meringue with the egg whites, adding the lemon juice and sugar in 3 additions.
Gently fold the meringue and cranberries into the yolk batter.
Bake in a 180°C oven for about 15 minutes to make a sponge sheet, then cut it into cup shapes.
Boil the sweet potato and sweet pumpkin, peel them, push each through a sieve, and mix each with heavy cream.
Stack in multiple layers in this order: sheet, sweet pumpkin mousse, sweet potato mousse.

💡 TipAdding lemon juice lets you use less sugar and still make a sweeter, firmer meringue.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.