Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, melt-in-the-mouth mousse-like kabocha cake. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Melt-in-the-Mouth Mousse-Like Kabocha Cake is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Melt-in-the-Mouth Mousse-Like Kabocha Cake is something which I have loved my entire life. They are fine and they look wonderful.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook melt-in-the-mouth mousse-like kabocha cake using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Melt-in-the-Mouth Mousse-Like Kabocha Cake:

1. Get 1 half Kabocha squash
2. Prepare 3 Egg (large)
3. Get 200 ml Milk
4. Get 60 grams Butter (or margarine)
5. Prepare 4 pieces Sliced cheese
6. Prepare 70 grams Cake flour
7. Make ready 30 grams Sugar
8. Get 30 grams Honey

We have an all season love affair with chocolate mousse, but the addition of liquid smoke and. Transfer the filling into the cake tin using a spatula to smooth is out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Dust the parchment with flour and knock out the excess flour.

Steps to make Melt-in-the-Mouth Mousse-Like Kabocha Cake:

1. Remove the peel and seeds from the kabocha and cut into bite-sized chunks. Microwave for 5 minutes.
2. Meanwhile in a heatproof bowl, pour the milk, butter and cheese in a double broiler. Melt together.
3. Separate the egg yolk and white. Add sugar little by little to the egg white and whisk until it has firm peaks.
4. 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.
5. Sift the flour into Step 4 and combine well.
6. 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.
7. 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.
8. As soon as you take the cake out of the oven, cover with plastic wrap. Once the cake cools down, chill in the fridge.

To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Dust the parchment with flour and knock out the excess flour. Inspired by the Japanese Fruit Sando, each bite delivers textures of a soft moist yuzu sponge cake, melt-in-your mouth whipped coconut cream, & juicy sweet watermelon. Combination of all the flavors is like a refreshing burst of summer! Pumpkin Toast, Hinoki & The Bird, LA.

So that is going to wrap it up for this special food melt-in-the-mouth mousse-like kabocha cake recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!