Kabocha Cakes With Brown Sugar Cream Recipe

Name: Kabocha Cakes With Brown Sugar Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kabocha Cake; 2 cups 3/4-inch cubes peeled seeded kabocha squash; 1 cup whole milk; 1 vanilla bean, split lengthwise; nonstick vegetable oil spray; 2/3 cup golden brown sugar; 6 tablespoons olive oil; 1/4 cup lager; 1 large egg; 3/4 cup all purpose flour; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground ginger; 1/4 teaspoon baking soda; 1/4 teaspoon salt; Brown Sugar Cream; 1 tablespoon water; 1/2 teaspoon unflavored gelatin; 2 cups heavy whipping cream; 1/3 cup golden brown sugar; 3 large egg whites

Servings: persons

Kabocha Cake
2 cups 3/4-inch cubes peeled seeded kabocha squash
1 cup whole milk
1 vanilla bean, split lengthwise
nonstick vegetable oil spray
2/3 cup golden brown sugar
6 tablespoons olive oil
1/4 cup lager
1 large egg
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
Brown Sugar Cream
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 cups heavy whipping cream
1/3 cup golden brown sugar
3 large egg whites

1
Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
2
Preheat oven to 375u00b0F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, spices, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.
3
Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks; spoon alongside cakes.
4
Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.
5
Stir cream and sugar in medium saucepan over medium heat until sugar dissolves.
6
Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil).
7
Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.

1155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Kabocha Cake, 2 cups 3/4-inch cubes peeled seeded kabocha squash, 1 cup whole milk, 1 vanilla bean, split lengthwise, and more.

Yes, Kabocha Cakes With Brown Sugar Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kabocha Cakes With Brown Sugar Cream

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