Cooking Steps

1. 

   Step1:Remove the sandwich layer of Oreo (a small package of 130g bought on the market). Leave the black biscuits behind. Put them in the fresh-keeping bag and put them flat. Use a rolling pin to roll them into piece

2. 

   Step2:Heat butter in water until it is liquid. Pour in crumbs and mix wel

3. 

   Step3:Pour the crumbs into the 6-inch open bottom cake mold (at first, they were afraid of leakage. They laid a fresh-keeping bag in the cake mold. Later, it was found that it's ok if they don't pad. They don't leak. And the side of the cake made is more flat and beautiful). Press the crumbs flat. Put them in the refrigerator for cold storage

4. 

   Step4:Peel, steam and mash the purple potatoes (if you want to make the cake smoother, you can pour in some milk and mash and sift them to form a smooth and thick purple mash). Set asid

5. 

   Step5:Cheese softened at room temperature, heated in water, beaten to a smooth state with a hand beate

6. 

   Step6:Mix the milk and sugar into the cheese and stir well. Then add the purple potato puree and stir well to form the purple potato cheese paste

7. 

   Step7:Soak 2 slices of gilardine in cold water. Heat them in water and stir until melted. Pour them into the purple potato cheese paste and stir well

8. 

   Step8:Pour the batter into the cake mould with the crumbs. Refrigerate it for more than 4 hours (it's better to keep it cold for a long time, because I made it at night. So it's cold all night

9. 

   Step9:Mirror method - use cold water to take out 1 piece of gilding tablet. Add blueberry sauce. Add a little boiling water. Stir until it is completely melte

10. 

    Step10:Pour the blueberry pulp on the frozen cake and refrigerate it for more than 2 hours to form a mirro