Halloween Kabocha Squash Mont Blanc

Name: Halloween Kabocha Squash Mont Blanc
Cuisine: American
Ingredients: 250 grams Kabocha squash; 200 ml Heavy cream (whipped until peaks form); 60 grams Sugar; 50 grams Honey; 1 few drops Vanilla essence; 2 Eggs; 60 grams Sugar; 40 grams Cake flour; 35 grams Cornstarch (or cake flour); 50 grams Butter (or margarine); 1 few drops Vanilla essence; 1 as much (to taste) Powdered sugar for decoration

cookpad.japan @cookpad_jp

I tried to make my own Halloween Mont Blanc cake using kabocha squash, which is delicious and good for you. It looks fancy, but it's easy to make. How about sharing this with your family and friends?

Adjust the amount of cream according to the amount of water in the kabocha. Remember to drain the squash well after microwaving. Recipe by Nikonikorabu

I tried to make my own Halloween Mont Blanc cake using kabocha squash, which is delicious and good for you. It looks fancy, but it's easy to make. How about sharing this with your family and friends?

Adjust the amount of cream according to the amount of water in the kabocha. Remember to drain the squash well after microwaving. Recipe by Nikonikorabu

cookpad.japan @cookpad_jp

I tried to make my own Halloween Mont Blanc cake using kabocha squash, which is delicious and good for you. It looks fancy, but it's easy to make. How about sharing this with your family and friends?

Adjust the amount of cream according to the amount of water in the kabocha. Remember to drain the squash well after microwaving. Recipe by Nikonikorabu

I tried to make my own Halloween Mont Blanc cake using kabocha squash, which is delicious and good for you. It looks fancy, but it's easy to make. How about sharing this with your family and friends?

Adjust the amount of cream according to the amount of water in the kabocha. Remember to drain the squash well after microwaving. Recipe by Nikonikorabu

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Ingredients

For the kabocha cream
250 gramsKabocha squash
200 mlHeavy cream (whipped until peaks form)
60 gramsSugar
50 gramsHoney
1few drops Vanilla essence
For the sponge layer:
2Eggs
60 gramsSugar
40 gramsCake flour
35 gramsCornstarch (or cake flour)
50 gramsButter (or margarine)
1few drops Vanilla essence
1as much (to taste) Powdered sugar for decoration

Saved

Steps

1

Make the kabocha cream. Cube the kabocha squash and microwave in a small amount of water until soft.
2

Drain the kabocha. Mash or puree in a food processor with sugar and honey until smooth.
3

Add enough whipped cream to make a consistency that is easy to pipe using a pastry bag. Mix in vanilla essence.
4

For the sponge: Grease a cake pan with margarine or oil. Preheat the oven to 340°F/170°C.
5

In a bowl, beat the eggs with sugar until thick and heavy. Lightly fold in the cake flour and cornstarch and mix in the butter.
6

Pour the batter into the cake pan and bake for 25 minutes. Cool.
7

Sweeten the leftover whipped cream to your taste.
8

Spread the whipped cream on the sponge. Using a pastry bag, pipe the kabocha cream on top and decorate as you like.