Recipes
22 g for 1 cake, 15cm/6 inches in diameter
60 g raisins
2 g TREHA®︎
Rum, as needed
Mixture A
40 g egg yolks
40 g granulated sugar
60 g unsalted butter, melted
100 g Kabocha squash*
55 g cake flour
200 g milk, room temperature
Mixture B
60 g egg whites
20 g TREHA®︎
25 g granulated sugar
*can be substituted with canned or pureed pumpkin
Soak raisins in lukewarm water. Drain the water and soak the raisins in rum and TREHA®︎.
Cook Kabocha squash in a microwave oven and peel the skin off. Heat it further until softened. Mash cooked squash into a paste.
Combine Mixture A with a whisk.
Add melted butter and Kabocha squash paste in and mix further.
Sift cake flour in and mix thoroughly.
Mix in milk gradually until mixture becomes smooth. [Mixture 1]
Whip together Mixture B ingredients to make a meringue with medium peaks.
Add the meringue and the raisins into Mixture 1. Mix gently several times, folding in the mixture from the bottom of the bowl with a spatula. Note: Do not over mix, the appearance of the batter should look separated.
Pour the batter into a cake pan and smooth the meringue on top with spatula. Bake at 150℃/300°F for 20 minutes, open a dumper, and bake for 25 minutes. Let it cool and store in the refrigerator.
Improves foam stability of whipped egg white and creates a thick sponge layer
Helps egg to cook slowly and enhances the smooth and soft texture of the flan layer
Reduces any egg off-odor and flavor in flan
