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Kabocha Squash Mont Blanc on Cinnamon Bundt Cake
Kabocha Squash Mont Blanc on Cinnamon Bundt Cake

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We hope you got benefit from reading it, now let’s go back to kabocha squash mont blanc on cinnamon bundt cake recipe. To make kabocha squash mont blanc on cinnamon bundt cake you only need 26 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to cook Kabocha Squash Mont Blanc on Cinnamon Bundt Cake:
  1. Prepare For the kabocha squash cream:
  2. You need 200 grams Kabocha squash (skin and insides removed)
  3. Get 30 grams or (to taste) Sugar
  4. Provide 1 dash Salt
  5. Get 10 grams Unsalted butter
  6. Use 50 ml Milk
  7. Take 50 ml - or more if needed Heavy cream
  8. Take 1 tbsp Rum
  9. Get For the cinnamon sponge cake:
  10. Take 2 large Egg whites
  11. Take 60 grams Raw cane sugar (or regular white sugar)
  12. Prepare 2 large Egg yolk
  13. Use 1 tbsp Milk
  14. You need 50 grams ○Cake flour
  15. Provide 5 grams ○Cornstarch
  16. Provide 1 tsp ○Cinnamon powder
  17. Prepare 1 tbsp Vegetable oil
  18. Prepare 1 ＊Unsalted butter for buttering the mold
  19. Use 1 ＊Bread flour for flouring the mold (or cake flour)
  20. Prepare For the syrup:
  21. Take 50 ml Water
  22. Get 10 grams Sugar
  23. Provide For the whipped cream:
  24. Prepare 50 ml Heavy cream
  25. You need 5 grams Sugar
  26. Take 1 dash Brandy or rum
Steps to make Kabocha Squash Mont Blanc on Cinnamon Bundt Cake:
  1. Make the kabocha squash cream: Cut the kabocha squash up into pieces, remove the skin and the fibrous parts inside. Moisten quickly and put in a microwave safe container and cover with plastic wrap.
  2. Microwave until tender.
  3. Pass the kabocha squash through a sieve while it's still hot. Add the sugar, salt and butter and mix to combine. Add the milk, cream and brandy or rum and mix well. Put the kabocha squash cream in a piping bag.
  4. If the kabocha squash cream is too stiff, add a little cream until it's a good consistency to pipe.
  5. Make the sponge cake. Butter the cake mold and dust with flour using a tea strainer. Turn the cake mold over, and hit the bottom to remove any excess flour.
  6. Put the buttered and floured cake mold in the refrigerator until you're ready to use it. Combine the ○ marked dry ingredients and sift. Preheat the oven to 170°C.
  7. Beat the egg whites lightly, add all the sugar, and beat until peaks form. Add the egg yolks and mix in well.
  8. Mix in the milk, add the flour and fold in by scooping up from the bottom. When the batter is no longer floury, add the oil and mix quickly.
  9. Pour the batter into the cake mold, and hit it lightly against your work surface to remove any air bubbles.
  10. Bake for 20 to 23 minutes. Once it's baked take it out of the mold, and leave to cool down with a bowl inverted over it to prevent it from drying out.
  11. *If the cake won't come out even if you invert the mold, run a knife around the outer edge and a bamboo skewer around the funnel, and gently remove.
  12. Make the syrup. Put the water and sugar in a pan, and heat until the sugar is dissolved. Take it off the heat and leave to cool.
  13. Make the whipped cream. Add the sugar to the heavy cream and beat until thickened. Add the brandy or rum and keep beating until peaks form.
  14. When the sponge cake has cooled, slice in half and brush the cut sides with syrup.
  15. Spread with the whipped cream.
  16. Stack the sponge cake pieces, and brush the syrup on the top. Spread the kabocha squash cream on top, let it rest for a while in the refrigerator and it's done.
  17. To pipe the kabocha squash cream, go in circles as if you were testing out a ballpoint pen. This method is fairly foolproof and the results look very nice.
  18. If you're experienced, pipe the cream in a figure-8 pattern for an elegant look. I just went round and round in a circle this time.
  19. I made a kabocha squash pudding Mont Blanc using this kabocha squash cream.

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