Mont Taro

Make mixture of milk and oil then keep aside.
 

 Make a soft meringue and fold in yolks followed by dry ingredients. fold in milk and oil mixture.    

1 Nos 6 inches
( Each 180g )
 

Yields    
Temperate    165c
Time    30mins
Vent    IN
 

Make a crème patisserie. 
 

Mix well sugar, Gel Cream Hot and yolks. 
 

Boil the milk and temper into egg mixture. 
 

Cook again the whole mixture into boiling. 
 

Stop the heat add in gelatin and keep in chiller. 
 

Whip up the whipping cream and mix well with soft beaten crème patisserie.    
 

6 inches Each layer 80g
1 Cake 160g

After steam and cooked the yam cube, soak with sugar syrup and keep in chiller, sieve the syrup and fold the cube with vanilla cream diplomat.

6 inches (Each layer 120g)
1 cake 2 layers

Cut the fresh strawberries 1 pcs into 2 pcs, use with yam cube.

Warm the cream and tea leaf to make infusion and infuse for 2 hours, sieve out and use the infusio mix with sugar, glucose, vanilla, gelatin and warm to 45c, then blend in cold cream followed by mascarpone cheese. 
 

Keep in chiller for 4 hours.
 

Whip it up into desired peak to build the cake.    
 

Warm the puree to 45c then gradually add in sugar and pectin. 
 

Keep in chiller at least 4 hours then blend before use.    

6 inches 
Thin layer at sponge 20g 
(Each layer 25g)
Balance use for top decoration

Blend well all ingredients.  
 

Adjust with milk if the paste too dry. (Fiber of potato and ube might different)   

Mix well all like crumble texture.   
 

Place on a 7 inches ring and bake till golden brown.  

Yields    1 7 inches
Temperate    165c
Time    15min
Vent    Out