Pumpkin Mont Blanc Cake (Squash Cake)

★Recipe video★ (my You Tube channel)→https://youtu.be/0iJyP5ytx_c

【Pumpkin Glace】Dice pumpkin into about 1 cm (0.4 in) cubes. Add 1 Tbsp. granulated sugar and 1 Tbsp. water. Put a plastic wrap on it. Heat it in a microwave(600W) for one and a half minutes.

Mix roughly. Heat it again for a minute. Add rum and cinnamon powder and mix.

【Dacquoise】Preheat a oven to 210℃ (410 °F). Sift powdered sugar and cake flour together. Mix it into almond flour. Sift it twice.

Beat egg white lightly until it becomes watery. Whisk it on high speed. Add granulated sugar in 2 parts after it becomes white and fluffy.

Whisk until it holds stiff peaks. Whisk it on low speed for a minute.

Add dry ingredients in 3 parts. Mix it while cutting the meringue. Fold it until powderiness disappears.

Squeeze it out into a 6 cm (2.3 in) diameter circle. Sprinkle powdered sugar twice. Bake it at 180℃ (356 °F) for 14 minutes. Let it cool as it is.

【Pumpkin Mont Blanc Cream】Cut pumpkin into small pieces. Sprinkle 2 tsp. water on it. Put a plastic wrap on it. Heat it in a microwave and soften (600W, 2-3 minutes). Put it in a bowl.

Add granulated sugar. Mix it until the sugar disappears. Crush it until no lumps left.

Strain it. Add melted butter and mix well.

Add heavy cream in 3 parts. Mix well each time. Add rum and mix well.

Strain it with a flour sifter.

【Cream】Add granulated sugar to heavy cream. Whip it to soft-peak stage. Add rum and vanilla essence and mix well.

【Assemble Mont Blanc.】Squeeze a small amount of whipped cream on the dacquoise. Place one pumpkin glace on it. Then squeeze the whipped cream to a dome shape.

Smooth the side of the whipped cream with a spatula. Squeeze the pumpkin cream around the whipped cream. Put 2 pumpkin seeds on the top. It’s all done!