Popular Recipe Rich Pumpkin or Kabocha Squash Cake Using Tasty Kabocha Squash Practical Delicious

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15 ingredients, 17 steps, cooking Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash

How are you all, now you can cook recipe Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash with 15 ingredients and 17 steps. Below this is how to prepare, please carefully carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 15 ingredients and 17 stages of easy cooking Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash.

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Ingredients for Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash

1. Prepare : For the kabocha squash cake batter:.
2. You need : Kabocha squash (a dense, floury type).
3. Prepare : to 70 grams Sugar.
4. Prepare : Salt.
5. It’s : Butter.
6. It’s : Honey.
7. You need : Eggs.
8. It’s : to 200 grams Heavy cream.
9. Prepare : optional Cinnamon powder.
10. You need : For the cookie dough:.
11. You need : Plain flour.
12. You need : Sugar.
13. You need : Butter.
14. It’s : Milk.
15. It’s : Roasted black sesame seeds.

If all ingredients Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

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Process Cooking Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash

1. Remove the seeds and skin from the kabocha squash and make ready about 400 g of flesh. Cut into pieces and cook until tender. brqq
2. While the kabocha squash is cooking, make the cookie crust. Put all the cookie dough ingredients into a bowl and mix well with your hands. brqq
3. When the dough comes together, use it to line the base of the cake tin. Prick the base with a fork and chill in the refrigerator. Preheat oven to 180°C. brqq
4. Mash the cooked kabocha squash up roughly. Add the sugar, salt, butter and honey while the kabocha squash is still hot and mix well. brqq
5. ※I usually use 50 g of sugar for this because the pumpkin itself is naturallly sweet. brqq
6. Add the eggs and heavy cream, and mix well in a blender. If you don't have a blender use a food processor or a handheld mixker to make a smooth batter. ☆ brqq
7. If you're using cinnamon, add it in at step 6. If you want to enjoy the flavor of the kabocha squash itself do not add any cinnamon. brqq
8. Pour the cake batter into the cake tin with the crust from step 3. Drop the cake tin gently onto your counter several times to knock out any air bubbles. brqq
9. Lower the oven temperature to 170°C and bake for 50 to 60 minutes. Cover with aluminium foil when the surface is as browned as you want it to be. brqq
10. ※When you open the oven door, the temperatuer is lowered, so set the temperature higher at first than you need for baking. It's best to heat up the oven tray too. brqq
11. ※The cake will puff up, but it will shrink down when it's out of the oven. This cake doesn't have any flour so do not overcook. Otherwise the cake will be very dry. brqq
12. When a skewer inserted into the cake comes out clean it is done. If there is some batter on the skewer, bake the cake for a while longer. brqq
13. If the batter stuck on a skewer is not runny it is fine!! If the cake is rather stiff when you stick the skewer in, it's OK. This cake tastes best when it's a bit soft and liquid rather than over baked. brqq
14. Chill the cake before serving. It think it's definitely tastier that way!! Plus, unless you let it cool down it's really hard to slice properly. brqq
15. The sesame seeds and cookie crust really go well together!! Please be sure to add the sesame seeds!! When the cake is sliced, the sesame seeds make it look really pretty too. brqq
16. It looks better baked in a 18 cm diameter cake tin. If you don't have an 18 cm tin use a 21 cm one. brqq
17. This is baked in a 21 cm cake tin. It still looks quite elegant and nice, I think. brqq
18. Finish and Enjoy.

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