Pumpkin Mont Blanc Cake【ハロウィン 】かぼちゃモンブラン【作り方】

 

たっぷりカボチャを使用したしっとり美味しいケーキ カボチャの甘さによって加えるグラニュー糖の量は調整してください 150mlカップケーキ4個分かぼちゃ 500g 卵 2 ブラウンシュガー 80g 生クリーム 45ml 薄力粉 25g べーキングパウダー 小さじ1 2 アーモンドプードル 25g グラニュー糖 50 60g 生クリーム 30ml ラム酒 小さじ1 2 シナモンパウダー市販のホイップクリームカボチャの皮4 5 units of 150ml cupsPumpkin 400 g Egg 2 Brown sugar 80 g Fresh cream 45 ml Cake flour 25 g Baking powder 1 2 tsp Almond poodle 25 g Granulated sugar 50 60 g Fresh cream 30 m Rum wine 1 2 tsp Cinnamon powderWhipped creamPumpkin skin

 

 

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