Halloween Kabocha Squash Roll Cake. Scoop out the Kabocha flesh with a spoon. Beat eggs in a bowl, then mix in a few drops of vanilla extract. A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free!
Ingredients of Halloween Kabocha Squash Roll Cake
- It’s of Sponge Cake:.
- It’s 40 grams of Cake flour.
- Prepare 15 grams of Corn Starch.
- Prepare 4 of Eggs.
- Prepare 70 grams of Sugar.
- It’s 1 dash of Vanilla Extract.
- It’s 1 dash of if available Grated lemon peels.
- It’s of Wrapping Cream:.
- Prepare 200 grams of peeled Kabocha Squash.
- Prepare 20 grams of Sugar.
- You need 60 ml of Heavy cream.
- Prepare 40 grams of Butter.
- It’s of Cream to cover the outside of the roll cake:.
- Prepare 150 grams of peeled Kabocha.
- It’s 20 grams of Sugar.
- You need 14 ml of Heavy cream.
- It’s of Decorations:.
- Prepare 1 of Pumpkin, pumpkin seeds etc….
Made with low carb, high fiber kabocha squash and a hint of sweetness from maple syrup and. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha. Kabocha Squash Japanese pumpkin, substitute: any type of sweet squash or pumpkin – net weight.
Halloween Kabocha Squash Roll Cake step by step
- Sift the cake flour and corn starch together..
- Let's make the sponge cake! Add sugar to the eggs, and mix together just like making meringue (This might take a bit of time.).
- Add 2 to 1, and mix some more. Add lemon peel and vanilla extract after the mixture is no longer powdery, then briskly mix..
- Spread parchment paper in a pan, and spread out the batter evenly to the edges of the pan. Bake for 12 minutes at 360F/180C in an oven..
- Microwave or boil all of the kabocha to cook through, mash and strain the kabocha once it has softened..
- Let's making the cream filling! Thoroughly whip sugar and heavy cream together. Mix butter into kabocha measured out from Step 5, and whip together..
- Let's make the topping cream! Whip the remaining kabocha, heavy cream, and sugar together, and place it into a Mont Blanc frosting bag..
- Use the edge of a knife to cut shallow lines into the cooled dough and spread the filling cream out on top. (Spread it thickly at the front, and make a bit of a mound at the end.).
- After wrapping, put the overlap at the bottom, and let it sit in the fridge for an hour..
- Squeeze lots of kabocha squash cream from Step 7 over the roll cake to finish!.
Let's prepare the kabocha squash also known as Japanese pumpkin. Roll the dough out into a large circle and lay in a deep pie dish. Mix granulated sugar and water in a saucepan by tilting the pan. Be the first to review this recipe. Recipe by That is Dr House to.