Kabocha Squash Cake With Brown Sugar Cream
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Water1 tsp
Unflavored Gelatin2 cups
Heavy Whipping Cream3 large
Egg White1 cup
Whole Milk6 tbsps
Olive Oil1 large
Egg3 cup
All-Purpose Flour1 tsp
Ground Cinnamon1 tsp
Baking Soda1 tsp
SaltDirections:
1
For brown sugar cream: Place 1 tablespoon water in cup
2
Sprinkle gelatin over
3
Let stand 10 minutes to soften
4
Stir cream and sugar in medium saucepan over medium heat until sugar dissolves
5
Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil)
6
Add gelatin mixture; whisk until dissolved
7
Strain into large clean bowl
8
Chill until cold
9
Cover and chill overnight
10
Place 1 tablespoon water in cup
11
Sprinkle gelatin over
12
Let stand 10 minutes to soften
13
Stir cream and sugar in medium saucepan over medium heat until sugar dissolves
14
Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil)
15
Add gelatin mixture; whisk until dissolved
16
Strain into large clean bowl
17
Chill until cold
18
Cover and chill overnight
19
For cakes: Combine squash and milk in heavy small saucepan
20
Scrape in seeds from vanilla bean; add bean
21
Bring to simmer over medium heat
22
Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes
23
Remove vanilla bean
24
Drain squash
25
Place in processor and blend until smooth
26
DO AHEAD: Can be made 1 day ahead
27
Cover and chill
28
Preheat oven to 375°F
29
Spray six 3/4cup ramekins with nonstick spray
30
Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use)
31
Add sugar, oil, beer, and egg to puree and beat to blend
32
Sift flour, cinnamon, baking soda, and salt over; beat to blend
33
Divide batter among prepared ramekins
34
Bake cakes until tester inserted into center comes out clean, about 18 minutes
35
Cool cakes in ramekins
36
Turn out onto plates
37
Beat brown sugar cream to firm peaks; spoon alongside cakes
38
Combine squash and milk in heavy small saucepan
39
Scrape in seeds from vanilla bean; add bean
40
Bring to simmer over medium heat
41
Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes
42
Remove vanilla bean
43
Drain squash
44
Place in processor and blend until smooth
45
DO AHEAD: Can be made 1 day ahead
46
Cover and chill
47
Preheat oven to 375°F
48
Spray six 3/4cup ramekins with nonstick spray
49
Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use)
50
Add sugar, oil, beer, and egg to puree and beat to blend
51
Sift flour, cinnamon, baking soda, and salt over; beat to blend
52
Divide batter among prepared ramekins
53
Bake cakes until tester inserted into center comes out clean, about 18 minutes
54
Cool cakes in ramekins
55
Turn out onto plates
56
Beat brown sugar cream to firm peaks; spoon alongside cakes