Halloween Kabocha Squash Mont Blanc Recipe by cookpad.japan
Cooking Instructions 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. 1 Make the kabocha cream. Cube the kabocha squash and microwave in a small amount of water until soft. 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. 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. 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. 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. 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. 6 Pour the batter into the cake pan and bake for 25 minutes. Cool. 7 Sweeten the leftover whipped cream to your taste. 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. 8 Spread the whipped cream on the sponge. Using a pastry bag, pipe the kabocha cream on top and decorate as you like. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Spinach And Garlic Penne With Chicken Better Than Sex Pumpkin Poke Cake Avocado And Egg sweet and sour chicken Green Tea and White Chocolate Mousse Cake Spinach And Garlic Penne With Chicken Better Than Sex Pumpkin Poke Cake Avocado And Egg sweet and sour chicken Green Tea and White Chocolate Mousse Cake Avocado And Egg Superb! Pork and Egg Okonomiyaki Yuzu Inarizushi Chili macaroni Natto and Kimchi Sushi Roll Simple Tasty and Spicy Konnyaku for Bento Simple Avocado Sushi (Perfect for Potlucks) Layer Cake No 2 from Rumford's Complete Cookbook 194 adapted by Kothu parotta Better Than Sex Pumpkin Poke Cake Avocado And Egg Superb! Pork and Egg Okonomiyaki Yuzu Inarizushi Chili macaroni Natto and Kimchi Sushi Roll Simple Tasty and Spicy Konnyaku for Bento Simple Avocado Sushi (Perfect for Potlucks) Layer Cake No 2 from Rumford's Complete Cookbook 194 adapted by Kothu parotta Better Than Sex Pumpkin Poke Cake