Kabocha Mont Blanc Chiffon Cake

Name: Kabocha Mont Blanc Chiffon Cake
Yield: 6 servings
Cuisine: American
Ingredients: 17 cm cake Kabocha chiffon cake; 100 grams Kabocha squash paste; 1 Black sesame seeds; 200 ml ■Heavy cream; 1 to 2 tablespoons ■Sugar

cookpad.japan @cookpad_jp

I wanted to combine my kabocha chiffon cake and kabocha paste.

When making the holes in the bag during Step 3, be sure not to poke the holes too close together or the bag will break. Recipe by Blue poppy

I wanted to combine my kabocha chiffon cake and kabocha paste.

When making the holes in the bag during Step 3, be sure not to poke the holes too close together or the bag will break. Recipe by Blue poppy

cookpad.japan @cookpad_jp

I wanted to combine my kabocha chiffon cake and kabocha paste.

When making the holes in the bag during Step 3, be sure not to poke the holes too close together or the bag will break. Recipe by Blue poppy

I wanted to combine my kabocha chiffon cake and kabocha paste.

When making the holes in the bag during Step 3, be sure not to poke the holes too close together or the bag will break. Recipe by Blue poppy

Saved

Ingredients

6 servings

17cm cake Kabocha chiffon cake
100 gramsKabocha squash paste
1Black sesame seeds
200 ml■Heavy cream
1to 2 tablespoons ■Sugar

Saved

Steps

1

Add the sugar to the heavy cream and whip together. Top the kabocha chiffon cake with the mixture.
2

Bring the kabocha paste to room temperature and knead it until soft.
3

Put the kabocha paste in the corner of a plastic bag and use a toothpick to poke 4-5 holes in the bag. This will serve as your mont blanc icing tool.
4

Generously garnish Step 1's cake with the paste. Sprinkle black sesame seeds on top to taste.