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Pumpkin Mont Blanc Cake (Squash Cake)
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Step 1
★Recipe video★ (my You Tube channel)→https://youtu.be/0iJyP5ytx_c
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Step 2
【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.
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Step 3
Mix roughly. Heat it again for a minute. Add rum and cinnamon powder and mix.
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Step 4
【Dacquoise】Preheat a oven to 210℃ (410 °F). Sift powdered sugar and cake flour together. Mix it into almond flour. Sift it twice.
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Step 5
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.
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Step 6
Whisk until it holds stiff peaks. Whisk it on low speed for a minute.
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Step 7
Add dry ingredients in 3 parts. Mix it while cutting the meringue. Fold it until powderiness disappears.
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Step 8
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.
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Step 9
【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.
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Step 10
Add granulated sugar. Mix it until the sugar disappears. Crush it until no lumps left.
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Step 11
Strain it. Add melted butter and mix well.
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Step 12
Add heavy cream in 3 parts. Mix well each time. Add rum and mix well.
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Step 13
Strain it with a flour sifter.
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Step 14
【Cream】Add granulated sugar to heavy cream. Whip it to soft-peak stage. Add rum and vanilla essence and mix well.
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Step 15
【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.
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Step 16
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!
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