Halloween Kabocha Squash Mont Blanc

• 250 grams Kabocha squash
• 200 ml Heavy cream (whipped until peaks form)
• 60 grams Sugar
• 50 grams Honey
• 1 few drops Vanilla essence
• 2 Eggs
• 60 grams Sugar
• 40 grams Cake flour
• 35 grams Cornstarch (or cake flour)
• 50 grams Butter (or margarine)
• 1 few drops Vanilla essence
• 1 as much (to taste) Powdered sugar for decoration

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

squash, cream, sugar, honey, vanilla essence, eggs, sugar, flour, cornstarch, butter, vanilla essence, much

Taken from cookpad.com/us/recipes/143584-halloween-kabocha-squash-mont-blanc (may not work)