How to Make Award-winning Halloween Kabocha Squash Mont Blanc

Halloween Kabocha Squash Mont Blanc.

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, halloween kabocha squash mont blanc. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Halloween Kabocha Squash Mont Blanc is one of the most well liked of current trending meals in the world. It's appreciated by millions every day. It's simple, it's quick, it tastes delicious. Halloween Kabocha Squash Mont Blanc is something that I've loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have halloween kabocha squash mont blanc using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Halloween Kabocha Squash Mont Blanc:

1. {Get of For the kabocha cream.
2. {Take 250 grams of Kabocha squash.
3. {Make ready 200 ml of Heavy cream (whipped until peaks form).
4. {Get 60 grams of Sugar.
5. {Prepare 50 grams of Honey.
6. {Prepare 1 of few drops Vanilla essence.
7. {Make ready of For the sponge layer:.
8. {Take 2 of Eggs.
9. {Take 60 grams of Sugar.
10. {Prepare 40 grams of Cake flour.
11. {Make ready 35 grams of Cornstarch (or cake flour).
12. {Take 50 grams of Butter (or margarine).
13. {Make ready 1 of few drops Vanilla essence.
14. {Make ready 1 of as much (to taste) Powdered sugar for decoration.

Instructions to make Halloween Kabocha Squash Mont Blanc:

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..

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