Kabocha Squash Cake with Brown Sugar Cream

Name: Kabocha Squash Cake with Brown Sugar Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters all purpose flour; 0 teaspoons baking soda; 1 large egg; 3 larges egg whites; 1 teaspoons unflavored gelatin; 158 milliliters (packed) golden brown sugar; 1 teaspoons ground cinnamon; 473 milliliters heavy whipping cream; 473 milliliters 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash); 59 milliliters lager (mild-flavored beer); 6 Tbsps olive oil; 0 teaspoons salt; 1 vanilla bean, split lengthwise; 1 Tbsp water; 237 milliliters whole milk

This recipe serves 6. One portion of this dish contains around 10g of protein, 46g of fat, and a total of 700 calories. 1 person found this recipe to be flavorful and satisfying. If you have vanilla bean, heavy whipping cream, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place 1 tablespoon water in cup.

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Water

Sprinkle gelatin over.

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Gelatin

Let stand 10 minutes to soften.

Stir cream and sugar in medium saucepan over medium heat until sugar dissolves.

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Cream

Sugar

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Sauce Pan

Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil).

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Egg Whites

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Whisk

Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.

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Gelatin

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Whisk

Bowl

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.

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Vanilla Bean

Squash

Seeds

Milk

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Sauce Pan

Remove vanilla bean.

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Vanilla Bean

Drain squash.

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Squash

Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray.

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Ramekin

Oven

Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use).

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Squash

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Bowl

Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.

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Baking Soda

Cinnamon

All Purpose Flour

Sugar

Beer

Salt

Egg

Cooking Oil

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Ramekin

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.

Ingredients you will need

Brown Sugar