Halloween Kabocha Squash Mont Blanc – a delicious recipe with squash, cream, Sugar, Honey, Vanilla essence, Eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Make the kabocha cream.
2
Cube the kabocha squash and microwave in a small amount of water until soft.
3
Drain the kabocha.
4
Mash or puree in a food processor with sugar and honey until smooth.
5
Add enough whipped cream to make a consistency that is easy to pipe using a pastry bag.
6
Mix in vanilla essence.
7
For the sponge: Grease a cake pan with margarine or oil.
8
Preheat the oven to 340F/170C.
9
In a bowl, beat the eggs with sugar until thick and heavy.
10
Lightly fold in the cake flour and cornstarch and mix in the butter.
11
Pour the batter into the cake pan and bake for 25 minutes.
12
Cool.
13
Sweeten the leftover whipped cream to your taste.
14
Spread the whipped cream on the sponge.
15
Using a pastry bag, pipe the kabocha cream on top and decorate as you like.
798
kcal
Calories
33
g
Fat
89
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 250 grams Kabocha squash, 200 ml Heavy cream (whipped until peaks form), 60 grams Sugar, 50 grams Honey, and more.
Yes, Halloween Kabocha Squash Mont Blanc falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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