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Home Easy Easy! Caramel Squash Upside Down Cake

Easy! Caramel Squash Upside Down Cake

Name: How to cook Easy! Caramel Squash Upside Down Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 people
Cuisine: Us

Introduce

Chef :

Fumie's Recipe

Easy! Caramel Squash Upside Down Cake

How to make easy fluffy squash (pumpkin) cake, it's a soft cake with rich caramel squash (pumpkin) over it. Please try it with your family and friends.

Ingredient

Food ration :

6-8 people

250 g (8.8 oz)

squash or pumpkin, sliced to 5mm / 0.2-inch

50 g (1.8 oz)

(0.7 oz, 1.7 Tbsp) unsalted butter

2 tsp

eggs (150g, 5.3 oz, without shell)

90 g

(3.2 oz, 7.5 Tbsp) granulated sugar

60 g (2.1 oz)

cake flour or all-purpose flour

20 g (3.5 Tbsp)

(1 oz, 2.5 Tbsp) unsalted butter, melted

30 g

(1 oz, 2 Tbsp) soy milk or milk

170

Cooking instructions

* Step 1

My You tube Recipe Channel→ Fumie's Recipe https://youtu.be/CBIt0CvpWhc

* Step 2

[Preparation] Grease a cake pan with butter and line it with parchment paper.

* Step 3

[Caramel Squash] Heat a squash in a microwave at 600W for 1-2 minutes to soften it a little, then cut it to divide into several pieces and slice it into 5mm / 0.2-inch thick.

* Step 4

Heat granulated sugar and unsalted butter to melt in a frying pan until golden brown. Note: When you want to mix, please move the pan slowly without a spatula to prevent the sugar from turning into crystals.

* Step 5

Add the cut squashes and heat for 3-4 minutes while mixing with a spatula. Turn off the heat, add rum, and sift cinnamon over it. Stir gently. Transfer it to a tray, spread it, and let it cool for 2-3 minutes. Arrange squashes on the bottom of the cake pan, and pour the remaining sauce over. Set aside.

* Step 6

[Cake Batter] ・Preheat an oven to 200℃ / 392 F. ・Prepare boiling water to warm the egg mixture. ・Melt the butter in the microwave.

* Step 7

Break the eggs into a large bowl. Use a whisk to beat it lightly until smooth. Add granulated sugar and stir. Pour hot water into a deep-sided container, and place the bowl in it. Warm it while stirring until 35°C / 95F, about body temperature. Take the egg mixture out from the hot water, and put the container with butter and milk into the hot water. Set aside.

* Step 8

Use an electric mixer to beat the egg on high speed until whitish and heavy. It should fall like a ribbon and hold its shape for a moment. Then beat it slowly on low speed for 1.5 mins to smooth it. It will become glossy.

* Step 9

Put the dry ingredients (flour, ground almonds, squash powder, baking powder, cinnamon powder) in a small bowl and mix until combined. Sift the dry ingredients over the egg mixture in 2 batches, and fold it 20-30 times until you don’t see any flour left each time.

* Step 10

Remove the butter and milk mixture from the hot water. Add a small amount of the cake batter to the milk mixture, and stir well until smooth. Put the mixture back into the cake batter, like drawing circles. Fold it 30 times to mix well.

* Step 11

Pour it over the caramel squashes. Lower the oven to 170 ℃ / 338 F and bake for 50 mins. Immediately drop the pan lightly onto your work surface to prevent the cake from shrinking. Let it cool as it is for 10-15 mins.