Butternut Cream Cake

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Trick or Treat? Use your knives in the kitchen and cook a sweet cream butternut cake for Halloween night.

Butternut Cake

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Course: Dessert

Preparation: Just a pinch of patience

Prep Time: 1 hour hour

Cook Time: 40 minutes minutes

Resting time: 1 hour hour

Serves: 10

Calories: 379.44kcal

Daily Value: 21%

Calories: 379.44kcal | Carbohydrates: 41.23g | Protein: 7.96g | Fat: 22.02g | Saturated Fat: 1.64g | Cholesterol: 4.2mg | Sodium: 75.16mg | Potassium: 331.47mg | Fiber: 5.62g | Sugar: 23.72g | Vitamin A: 9567IU | Vitamin C: 20.24mg | Calcium: 105.39mg | Iron: 2.52mg

Ingredients

Hazelnut Biscuit Base

• 100 g Hazelnut powder
• 80 g Icing Sugar
• 3 Egg Whites
• 25 g Cast Sugar

Praline Chocolate

• 220 g Praline Chocolate (Almonds & Hazelnuts)
• 100 g Crêpes Dentelles
• 40 g Pralin Powder

Butternut Cream

• 900 g Butternut Flesh
• 4 tbsp Caster Sugar
• 2 tbsp Brown Sugar
• 1 tbsp Vanilla extract

Instructions

Hazelnut Biscuit Base

• Line a cake tin (shallow tin, round or square) with baking parchment;

  Preheat the oven at 180°C;
  
• Whisk the egg whites; pour the caster sugar slowly and continue to beat the egg whites until well set;
  
• In a large bowl, combine the egg whites with the icing sugar and the almond powder;
  
• Carefully combine ingredients;
  
• Pour into the baking tin; bake for 25 minutes, until top nearly dry;
  
• Let it cool down a few minutes before removing the lining; place the biscuit back in the baking tin or baking ring;
  

Praline Chocolate

• Heat the praline chocolate in a bain-marie (double boiler); wait until chocolate cool off a bit;
  
• Add the crêpes dentelles into chocolate, as well as the praline powder;
  
• Gently combine;
  
• Spread the praline chocolate onto the base biscuit;

  Lightly squeeze with a spoon or a large spatula;
  
• Refrigerate at least for one hour;
  

Butternut Cream

• Wash the butternut squash, peel and remove seeds, dice the flesh;
  
• Steam cook the butternut for 8 minutes;
  
• In a large mixing bowl, add the sugar and mix until smooth;
  
• Fill a piping bag with a drop flower tip with the mixed butternut; decorate the over the praline chocolate layer; refrigerate;
  
• Enjoy!
  

Calories: 379.44 kcal | Carbohydrates: 41.23 g | Protein: 7.96 g | Fat: 22.02 g | Saturated Fat: 1.64 g | Cholesterol: 4.2 mg | Sodium: 75.16 mg | Potassium: 331.47 mg | Fiber: 5.62 g | Sugar: 23.72 g | Vitamin A: 9567 IU | Vitamin C: 20.24 mg | Calcium: 105.39 mg | Iron: 2.52 mg

Cook & Share !