Sweet Potato Honey Cake

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3 large eggs

3 large egg yolks

3/4 C of sugar (150g)

pinch of salt

1/2 C cake flour (70g)

1/4 C cornstarch (30g)

1/2 sheet of genoise from the recipe above

6 ounces kabocha pumpkin (green skinned Japanese pumpkin), peeled and cut into 2″ squares

2 cups water

1/2 cup sugar

1/2 cup honey

1 cup heavy cream

1/4 cup mild honey

2 tablespoons water

1 teaspoon gelatin

4 ounces satsumaimo, shredded into long strands on a mandolin

oil for frying

3 tablespoons honey

2 teaspoons black sesame seeds

18″ x 13″ jelly roll pan

potato ricer (or fine mesh sieve)

parchment paper

2 1/2″ ring mold

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