Halloween Kabocha Squash Mont Blanc

Halloween Kabocha Squash Mont Blanc

A cute kabocha Mont Blanc, beautifully arranged for Halloween!! It's much easier to make than it looks.

Ingredients: 18 cm ring-shaped cake tin

For the kabocha cream
Kabocha squash
Heavy cream (whipped until peaks form)
200 ml
60 g
50 g
Vanilla essence
Few drops
For the sponge layer:
60 g
Cake flour
40 g
Cornstarch (or cake flour)
35 g
Butter (or margarine)
50 g
Vanilla essence
Few drops
Powdered sugar for decoration
As much as you like


1. Make the kabocha cream. Cube the kabocha squash and microwave in a small amount of water until soft.
2. Drain the kabocha. Mash or puree in a food processor with sugar and honey until smooth.
3. Add enough whipped cream to make a consistency that is easy to pipe using a pastry bag. Mix in vanilla essence.
4. For the sponge: Grease a cake pan with margarine or oil. Preheat the oven to 340°F/170°C.
5. In a bowl, beat the eggs with sugar until thick and heavy. Lightly fold in the cake flour and cornstarch and mix in the butter.
6. Pour the batter into the cake pan and bake for 25 minutes. Cool.
7. Sweeten the leftover whipped cream to your taste.
8. Spread the whipped cream on the sponge. Using a pastry bag, pipe the kabocha cream on top and decorate as you like.

Story Behind this Recipe

I tried to make my own Halloween Mont Blanc cake using kabocha squash, which is delicious and good for you. It looks fancy, but it's easy to make. How about sharing this with your family and friends?