Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, melt-in-the-mouth mousse-like kabocha cake. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
I referred to the cheesecake recipe from user "KERO mama" because I love her fluffy cheesecake. Brush it with apricot glaze and then evenly apply the filling, squaring up the corners. Gently lay the glazed sponge on top, then refrigerate the entire cake for at least an hour. When ready to serve, cut the cake into cubes using a sharp heated knife.
Melt-in-the-Mouth Mousse-Like Kabocha Cake is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Melt-in-the-Mouth Mousse-Like Kabocha Cake is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have melt-in-the-mouth mousse-like kabocha cake using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Melt-in-the-Mouth Mousse-Like Kabocha Cake:
- Take 1 half Kabocha squash
- Get 3 Egg (large)
- Take 200 ml Milk
- Take 60 grams Butter (or margarine)
- Take 4 pieces Sliced cheese
- Prepare 70 grams Cake flour
- Get 30 grams Sugar
- Make ready 30 grams Honey
It was a soft and fluffy sponge that was a perfect match for the mousse cake. Here is my soft sponge recipe:. You can go smoothly or run a small knife around to give a patterned effect. No Bake Lemon Ice Box Cake Alternate layers of crunchy graham crackers and a creamy blend of lemon pudding taste absolutely wonderful when topped with a rich layer of light and fluffy lemon frosting.
Steps to make Melt-in-the-Mouth Mousse-Like Kabocha Cake:
- Remove the peel and seeds from the kabocha and cut into bite-sized chunks. Microwave for 5 minutes.
- Meanwhile in a heatproof bowl, pour the milk, butter and cheese in a double broiler. Melt together.
- Separate the egg yolk and white. Add sugar little by little to the egg white and whisk until it has firm peaks.
- Put the softened kabocha, warm milk mixture, egg yolk, and honey in a blender or food processor. Make a smooth emulsion and transfer to a bowl.
- Sift the flour into Step 4 and combine well.
- Pour 1/3 of egg white into Step 5 and mix. Then add another 1/3 of the egg white and mix. Now pour this mixture into the bowl with the remaining egg white. Combine evenly with a spatula.
- Lay parchment paper in a mold and fill with the batter from Step 6. Pour boiling water in a tray and place the mold inside. Bake in a preheated 320F/160C oven for 1 hour.
- As soon as you take the cake out of the oven, cover with plastic wrap. Once the cake cools down, chill in the fridge.
You can go smoothly or run a small knife around to give a patterned effect. No Bake Lemon Ice Box Cake Alternate layers of crunchy graham crackers and a creamy blend of lemon pudding taste absolutely wonderful when topped with a rich layer of light and fluffy lemon frosting. You will need some instant lemon pudding mix, some Cool-Whip, milk, graham crackers, softened butter, powdered sugar, and a little … Other than the speckled, green mint cake base, the rest of the dessert had a firm yet mousse-like texture. Unlike its one-syllable name, its flavour was multifaceted with notes of burnt butter, roasted hazelnuts, lavender and more. Cakes, cheesecakes, pies, cupcakes, brownies, bars.
So that’s going to wrap it up for this special food melt-in-the-mouth mousse-like kabocha cake recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
