Kabocha Squash Cake With Brown Sugar Cream Recipe

Name: Kabocha Squash Cake With Brown Sugar Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BROWN SUGAR CREAM:; 1 Tablespoon Water; 1/2 teaspoons Gelatin; 2 cups Heavy Whipping Cream; 1/3 cups Golden Brown Sugar; 3 Large Egg Whites; FOR THE CAKE:; 2 cups 3/4-inch Cubes Peeled Seeded Kabocha Squash (from One 3-pound Squash); 1 cup Whole Milk; 1 Vanilla Bean; 2/3 cups Golden Brown Sugar; 6 Tablespoons Olive Oil; 1/4 cups Lager; 1 Large Egg; 3/4 cups All-purpose Flour; 1/4 teaspoons Cinnamon; 1/4 teaspoons Ground Ginger; 1/4 teaspoons Ground Cardamom; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt

Servings: persons

FOR THE BROWN SUGAR CREAM:
1 Tablespoon Water
1/2 teaspoons Gelatin
2 cups Heavy Whipping Cream
1/3 cups Golden Brown Sugar
3 Large Egg Whites
FOR THE CAKE:
2 cups 3/4-inch Cubes Peeled Seeded Kabocha Squash (from One 3-pound Squash)
1 cup Whole Milk
1 Vanilla Bean
2/3 cups Golden Brown Sugar
6 Tablespoons Olive Oil
1/4 cups Lager
1 Large Egg
3/4 cups All-purpose Flour
1/4 teaspoons Cinnamon
1/4 teaspoons Ground Ginger
1/4 teaspoons Ground Cardamom
1/4 teaspoons Baking Soda
1/4 teaspoons Salt

1
For brown sugar cream:
2
Place 1 tablespoon of water in a cup. Sprinkle gelatin over it. Let stand 10 minutes to soften.
3
Stir cream and sugar in a medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Remove from heat and strain the mixture through a sieve into large clean bowl. Cover and chill overnight.
4
For cake:
5
Combine the cooked squash and milk in a heavy, small saucepan. Scrape in the seeds from the vanilla bean; add bean. Bring to simmer over medium heat. Partially cover the pan, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove the vanilla bean. Drain squash. Place squash in a food processor and blend until smooth. DO AHEAD: This part can be made 1 day ahead. Cover and chill until ready to use.
6
Preheat oven to 375u00b0F. Spray six 3/4 cup ramekins with nonstick spray.
7
Place 1/2 cup of squash puree in a large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg and beat to blend. Sift flour, spices, baking soda, and salt over the top of the puree mixture; beat to blend. Divide batter among prepared ramekins.
8
You can put the ramekins on a baking tray if desired. Bake cakes in the preheated oven 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.

1154

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.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: FOR THE BROWN SUGAR CREAM:, 1 Tablespoon Water, 1/2 teaspoons Gelatin, 2 cups Heavy Whipping Cream, and more.

Yes, Kabocha Squash Cake 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 Squash Cake With Brown Sugar Cream

How did you like this recipe?

Frequently Asked Questions