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Butternut Cake
Course
Dessert
Preparation
Just a pinch of patience
Prep Time
1
hour
hour
Cook Time
40
minutes
minutes
Resting time
1
hour
hour
Servings
10
Calories
379.44
kcal
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!
Nutrition
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