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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Prep Time 1 hour hr

Cook Time 40 minutes mins

Resting time 1 hour hr

Servings: 10

Course: Dessert

Calories: 379.44

Ingredients Method

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

Method

 

Hazelnut Biscuit Base

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

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

Praline Chocolate

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

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

Butternut Cream

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

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