KABOCHA SQUASH CAKES WITH BROWN SUGAR CREAM

KABOCHA SQUASH CAKES WITH BROWN SUGAR CREAM image

Yield 6 cakes

Number Of Ingredients 17

Brown Sugar Cream:
½ teaspoon unflavored gelatin
2 cups heavy whipping cream
1/3 cup packed golden brown sugar
3 large egg whites
Cakes:
2 cups ¾" cubes peeled kabocha squash (3 lb squash)
1 cup whole milk
1 vanilla bean, split lengthwise
2/3 cup packed light brown sugar
6 tablespoons olive oil
¼ cup lager
1 large egg
¾ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt

Steps:

Brown Sugar Cream: Place 1 tablespoon water in a small bowl and sprinkle gelatin over. Let stand 10 minutes to soften. Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture and whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight. Cakes: Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean, then add bean. Bring to a simmer over medium heat. Partially cover, reduce heat to medium-low and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. Preheat oven to 375o F. Spray six ¾ cup ramekins with nonstick spray. Place ½ cup squash purée in large bowl, reserving remaining puree for another use. Add sugar, oil, beer, and egg to purée and beat to blend. Sift flour, cinnamon, baking soda, and salt over. Beat to blend. Divide batter among prepared ramekins. Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks. Spoon alongside cakes to serve.