Kabocha Squash Cake with Brown Sugar Cream

A delicate dessert featuring tender kabocha squash cakes paired with a luxurious brown sugar whipped cream. The cakes are enriched with beer and warm cinnamon, while the cream is stabilized with gelatin for the perfect accompaniment.

6 servings

1 hr 10 min

Published October 4, 2025

Ingredients

•1 tablespoon water
•½ teaspoon unflavored gelatin
•2 cups heavy whipping cream
•⅓ cup golden brown sugar
•3 whole large egg whites
•2 cups kabocha squash
•1 cup whole milk
•1 whole vanilla bean
•1 spray nonstick vegetable oil spray
•⅔ cup golden brown sugar
•6 tablespoons olive oil
•¼ cup lager
•1 whole large egg
•¾ cup all purpose flour
•½ teaspoon ground cinnamon
•¼ teaspoon baking soda
•¼ teaspoon salt

Cooking Instructions

1.
Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.
10 min
2.
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; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.
12 min
3.
Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to 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. DO AHEAD: Can be made 1 day ahead. Cover and chill.
20 min
4.
Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.
10 min
5.
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.
18 min

Ingredients

•1 tablespoon water

•½ teaspoon unflavored gelatin

•2 cups heavy whipping cream

•⅓ cup golden brown sugar

•3 whole large egg whites

•2 cups kabocha squash

•1 cup whole milk

•1 whole vanilla bean

•1 spray nonstick vegetable oil spray

•⅔ cup golden brown sugar

•6 tablespoons olive oil

•¼ cup lager

•1 whole large egg

•¾ cup all purpose flour

•½ teaspoon ground cinnamon

•¼ teaspoon baking soda

•¼ teaspoon salt

Cooking Instructions

Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.

10 min

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; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.

12 min

Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to 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. DO AHEAD: Can be made 1 day ahead. Cover and chill.

20 min

Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.

10 min

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.

18 min