Kabocha Mont Blanc Chiffon Cake

• 17 cm cake Kabocha chiffon cake
• 100 grams Kabocha squash paste
• 1 Black sesame seeds
• 200 ml Heavy cream
• 1 to 2 tablespoons Sugar

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

cake, paste, black sesame seeds, sugar

Taken from cookpad.com/us/recipes/143798-kabocha-mont-blanc-chiffon-cake (may not work)