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1
Preparation: Remove the fibrous parts out of the kabocha squash and steam until a skewer can piece through easily.
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2
Mash the kabocha and let it cool.
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3
Mash the banana until creamy.
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4
Combine the kabocha, banana, and rum mix into a paste.
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5
Sift together the dry ingredients marked with .
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6
Melt the butter over a double boiler.
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7
Spread the butter on the mold and either coat with flour or line with parchment paper.
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8
Preheat the oven to 170C.
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9
Put the ingredients marked with into a bowl, and create a meringue using the hand mixer at high speed.
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10
Whip until the cream forms a thick ribbon when the whisk is lifted.
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11
Reduce speed to low and slowly mix around to smooth out the cream.
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12
Add the ingredients marked with into a bowl and mix until white and thick with a hand mixer.
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13
Add the kabocha paste and blend until well incorporated.
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14
Mix in the melted butter and blend thoroughly.
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15
Add the sifted dry ingredients.
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16
Mix lightly from the bottom with a rubber spatula, being careful not to knead.
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17
Add the meringue in 3 portions.
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Fold in carefully so the foam doesn't break down.
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Add each portion once the mixture is somewhat blended.
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20
The resulting batter should be glazed and fluffy in texture.
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21
Pour it into the mold.
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22
Tap the mold lightly on counter top and put it into oven.
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23
Baking time for your reference: 20 cm pound cake mold: 35 to 40 minutes.
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24
Fruit cake mold: 30 to 35 minutes.
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25
Muffin mold: 20 to 25 minutes.
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26
The cake is done once a skewer comes out clean.
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27
Remove from mold and let cool.
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28
If you can, let it rest overnight to let the taste settle.
