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1
Make the kabocha squash cream: Cut the kabocha squash up into pieces, remove the skin and the fibrous parts inside.
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Moisten quickly and put in a microwave safe container and cover with plastic wrap.
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Microwave until tender.
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4
Pass the kabocha squash through a sieve while it's still hot.
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5
Add the sugar, salt and butter and mix to combine.
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Add the milk, cream and brandy or rum and mix well.
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Put the kabocha squash cream in a piping bag.
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8
If the kabocha squash cream is too stiff, add a little cream until it's a good consistency to pipe.
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9
Make the sponge cake.
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10
Butter the cake mold and dust with flour using a tea strainer.
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Turn the cake mold over, and hit the bottom to remove any excess flour.
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Put the buttered and floured cake mold in the refrigerator until you're ready to use it.
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13
Combine the marked dry ingredients and sift.
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14
Preheat the oven to 170C.
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15
Beat the egg whites lightly, add all the sugar, and beat until peaks form.
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Add the egg yolks and mix in well.
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Mix in the milk, add the flour and fold in by scooping up from the bottom.
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When the batter is no longer floury, add the oil and mix quickly.
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Pour the batter into the cake mold, and hit it lightly against your work surface to remove any air bubbles.
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Bake for 20 to 23 minutes.
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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.
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*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.
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23
Make the syrup.
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Put the water and sugar in a pan, and heat until the sugar is dissolved.
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Take it off the heat and leave to cool.
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26
Make the whipped cream.
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Add the sugar to the heavy cream and beat until thickened.
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Add the brandy or rum and keep beating until peaks form.
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When the sponge cake has cooled, slice in half and brush the cut sides with syrup.
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30
Spread with the whipped cream.
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Stack the sponge cake pieces, and brush the syrup on the top.
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Spread the kabocha squash cream on top, let it rest for a while in the refrigerator and it's done.
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To pipe the kabocha squash cream, go in circles as if you were testing out a ballpoint pen.
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34
This method is fairly foolproof and the results look very nice.
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35
If you're experienced, pipe the cream in a figure-8 pattern for an elegant look.
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36
I just went round and round in a circle this time.
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37
I made a kabocha squash pudding Mont Blanc using this kabocha squash cream.
