Ingredientes (6 personas)

For the sweet potato cream: 600 g of sweet potato; 1 cinnamon stick; 60 g of sugar; 3 cloves; lemon peel; 1dl of cream; 20 g of Andalusian sugar cane molasses.
For the sponge base: 100 g of sugar; 100 g of flour; 4 eggs; 10 g of ground cinnamon.
For the cake syrup: 1dl of water; 20 g of sugar; 1 dl of Montero Gran Reserva rum.
For the cream icing: 150 g of Andalusian sugar cane molasses; 6 cloves; 1 cinnamon stick; 2 gelatin sheets; 50 g of single cream.
For the matalahuva cream: 5 dl of milk; 3 egg yolks; 50 g sugar; 10 g corn starch; 30 g matalahuva (a form of anise).
Candied lemon peel to decorate and finish the dish.

Method

Cook the peeled sweet potatoes with the sugar, Andalusian sugar cane molasses, cinnamon, lemon peel and a bag with the cloves until they are tender and caramelised. Whirl to obtain a fine cream and rest. Whip the cream and add it to the cold cream. Reserve. Heat the Andalusian sugar cane molasses with the cloves, cinnamon and cream. Reduce and add the gelatin sheets. Cook the milk with the matalahúva and the sugar. Mix the egg yolks with the corn starch and a splash of milk and add to the cooking milk and stir for 5 minutes, making sure it doesn't burn.

Plating: prepare a Genoese cinnamon sponge cake (about 15 minutes at 180º) and meanwhile make the syrup. In a mould put a thin layer of sponge cake and soak it with the syrup. Add the sweet potato cream and set aside for 15 minutes. With a palet knife, the surface is homogenized and the glaze is distributed, covering the cream completely and without leaving gaps. The dough is left to cool for a couple of hours and is cut in the desired way, finishing the dish with a base of matalahúva cream, the cut sweet potato and decorating with glazed lemon peel.