Kabocha Mont Blanc Chiffon Cake

Kabocha Mont Blanc Chiffon Cake

I topped a kabocha chiffon cake with a lot of kabocha cream! It's simple yet elegant.

Ingredients: 17 cm chiffon cake

Kabocha chiffon cake (Recipe ID: 732285)
17 cm cake
Kabocha squash paste (Recipe ID: 732955)
About 100 g
Black sesame seeds
to taste
■Heavy cream
200 ml
1 to 2 tablespoons


1. Add the sugar to the heavy cream and whip together. Top the kabocha chiffon cake with the mixture.
2. Bring the kabocha paste to room temperature and knead it until soft.
3. Put the kabocha paste in the corner of a plastic bag and use a toothpick to poke 4-5 holes in the bag. This will serve as your mont blanc icing tool.
4. Generously garnish Step 1's cake with the paste. Sprinkle black sesame seeds on top to taste.

Story Behind this Recipe

I wanted to combine my kabocha chiffon cake and kabocha paste.