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The ingredients needed to prepare Kabocha Mont Blanc Chiffon Cake:
- Prepare 17 cm cake Kabocha chiffon cake
- You need 100 grams Kabocha squash paste
- You need 1 Black sesame seeds
- Use 200 ml ■Heavy cream
- Get 1 to 2 tablespoons ■Sugar
Steps to make Kabocha Mont Blanc Chiffon Cake:
- Add the sugar to the heavy cream and whip together. Top the kabocha chiffon cake with the mixture.
- Bring the kabocha paste to room temperature and knead it until soft.
- 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.
- Generously garnish Step 1's cake with the paste. Sprinkle black sesame seeds on top to taste.
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