Melt-in-the-Mouth Mousse-Like Kabocha Cake

1. 1

   Remove the peel and seeds from the kabocha and cut into bite-sized chunks.

2. 2

   Microwave for 5 minutes.

3. 3

   Meanwhile in a heatproof bowl, pour the milk, butter and cheese in a double broiler.

4. 4

   Melt together.

5. 5

   Separate the egg yolk and white.

6. 6

   Add sugar little by little to the egg white and whisk until it has firm peaks.

7. 7

   Put the softened kabocha, warm milk mixture, egg yolk, and honey in a blender or food processor.

8. 8

   Make a smooth emulsion and transfer to a bowl.

9. 9

   Sift the flour into Step 4 and combine well.

10. 10

    Pour 1/3 of egg white into Step 5 and mix.

11. 11

    Then add another 1/3 of the egg white and mix.

12. 12

    Now pour this mixture into the bowl with the remaining egg white.

13. 13

    Combine evenly with a spatula.

14. 14

    Lay parchment paper in a mold and fill with the batter from Step 6.

15. 15

    Pour boiling water in a tray and place the mold inside.

16. 16

    Bake in a preheated 320F/160C oven for 1 hour.

17. 17

    As soon as you take the cake out of the oven, cover with plastic wrap.

18. 18

    Once the cake cools down, chill in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.