Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, halloween swiss roll cale. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Halloween Swiss Roll Cale is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Halloween Swiss Roll Cale is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook halloween swiss roll cale using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Halloween Swiss Roll Cale:
- Prepare Sponge Cake:
- Prepare 3 Eggs
- Make ready 70 grams Sugar
- Make ready 70 grams Cake flour
- Make ready 2 tbsp Milk
- Take 1 dash Vanilla Extract
- Make ready Kabocha Squash Montblanc Cream
- Make ready 250 grams Kabocha
- Get 50 grams Honey
- Prepare 50 grams Sugar
- Prepare 1 packages Heavy Cream (whipped)
- Get Decorations:
- Take 1 chocolate, kabocha seeds, etc. Optional
Instructions to make Halloween Swiss Roll Cale:
- Bake the sponge cake: Lay parchment paper into a cake pan, and warm the oven to 340F/170C.
- In a bowl, whisk the eggs and sugar until heavy, sift in the cake flour, and mix. Mix in the milk and vanilla extract as well.
- Pour the sponge cake mixture into the cake pan, bake in the oven for 15 minutes, and let cool.
- Make the kabocha squash cream: Microwave the kabocha squash that has been cut up into dice-shaped cubes, and mix together with the honey and sugar.
- Smash up the mixture from Step 4 until smooth using a food processor or potato masher (strain it if you use a potato masher.)
- Add the whipped heavy cream to Step 5 a bit at a time and mix, turn it into an easily squeezable mixture, and put it into a bag affixed with a Mont Blanc nozzle.
- Add sugar to the remaining heavy cream you used to make the kabocha squash cream (not listed in the ingredients), and sweeten it.
- Cover the sponge cake with the heavy cream from Step 7, and roll it up. Cover the top of the cake with heavy cream, and decorate with the kabocha squash cream.
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