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
Cook Time: 40 minutes
Resting time: 1 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

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