Provided by Food Network
Categories dessert
Time 3h50m
Yield 10 to 12 servings
Number Of Ingredients 28
Steps:
- Special equipment: a candy thermometer, an 8-inch ring mold and a kitchen torch
- For the squash: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Toss the butternut squash with the sugar and cinnamon in a large bowl. Spread out the squash on the prepared baking sheet. Cover with more foil and secure the edges. Roast until fork-tender, about 20 minutes. Remove the foil from the top and continue to roast until slightly golden, about 10 more minutes. Let cool and then puree in a food processor and set aside.
- For the pecan jaconde: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a stand mixer fitted with a whisk attachment, whip the egg whites until frothy. Slowly add the granulated sugar and salt and whip until stiff peaks form. Add the egg yolks slowly and continue whipping until combined, about 2 minutes.
- Sift in the flour in 3 stages, folding carefully to prevent deflating and making sure there are no lumps. Fold in the melted butter.
- Spread on the prepared baking sheet and sprinkle with the pecans. Bake until golden, 10 to 12 minutes. Allow to cool and cut into two 8-inch circles. Tip: leftovers can be use in a trifle
- For the pecan rum cake syrup: Bring the granulated sugar, pecans and 1 cup water to a boil in a small saucepan. Boil for three minute or so to release the pecan oils. Remove from the heat and add the rum. Use warm to moisten the sponge while assembling the cake
- For the butternut squash pudding: In a pot, bring the sugar, cream, condensed milk, cinnamon sticks, pumpkin pie spice and 1 cup of the milk to a boil.. In a medium bowl, mix the cornstarch with the egg yolks and remaining 1/2 cup milk.
- Remove the cinnamon sticks carefully from the milk mixture and temper the cornstarch mixture with it, whisking the hot mixture by the ladleful into the cornstarch mixture. Return the tempered mixture to the pot and add 2 cups of the squash puree (reserve the remaining puree for another use). Cook on medium-high heat, stirring constantly, until the pudding thickens, 8 to 10 minutes. Remove from the heat, add the vanilla and butter and mix until incorporated.
- For the marshmallow meringue: In a small pot, bring the granulated sugar and 6 tablespoons water to a boil. Cook to 240 degrees F or the soft ball stage. Once the syrup has reached 210 degrees F, start whipping the egg whites. As soon as the syrup reaches 240 degrees F, add the syrup to the egg whites while whipping. Add the melted marshmallow and pumpkin pie spice and whip until cooled, 5 to 10 minutes.
- To assemble the cake: Use an 8-inch ring mold. Place a layer of pecan joconde sponge on the bottom and drench with half the syrup. Cover with a layer of the warm pudding as thick as the cake. Repeat with another layer of cake and pudding. Allow to cool in the refrigerator until the pudding sets, about 20 minutes. Once cooled, remove from the ring and decorate with the marshmallow meringue all around the cake. Torch the outside of the cake gently to create a brulee look. Decorate with cape gooseberries and chopped pecans, if using.
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joe mukama
[email protected]This recipe is a waste of time. The cake was dry and bland. I wouldn't recommend it to anyone.
Michelle Rosario
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I expected. I'm not sure what went wrong.
Tudor 1787
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I would reduce the amount of sugar next time.
Tucker Albers
[email protected]I was a bit skeptical about this recipe, but I'm glad I tried it. The cake was surprisingly delicious! The butternut squash added a nice sweetness and the pecan topping was the perfect finishing touch.
Alfie Dudley
[email protected]This cake is a must-try for any butternut squash lover. It's moist, flavorful, and has the perfect amount of sweetness. The pecan topping is also a nice touch.
Sm Bimal
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved it! The cake was moist and flavorful, and the pecan topping was the perfect addition.
Elias Mozumder
[email protected]Delicious! The cake was moist and flavorful, and the roasted butternut squash added a nice sweetness. The pecan topping was the perfect finishing touch.
Sudisna Nepali
[email protected]This recipe was easy to follow and the cake turned out perfectly. I loved the warm spices and the gooey center. It was a big hit with my family.
FLASH kid
[email protected]I've never been a fan of butternut squash, but this recipe changed my mind. The pudding cake was moist and flavorful, and the pecan topping added a nice crunch. I'll definitely be making this again.
adimoha Patrick
[email protected]This roasted butternut squash pudding cake was a hit at my dinner party! The combination of sweet and savory flavors was perfect, and the texture was moist and fluffy. I especially loved the crispy pecan topping. Overall, a delicious and impressive d