Kabocha Real Ale Mini Cakes with Brown Sugar Cream

This incredibly delicious and moist cake recipe comes from Rachel at The Friendly Kitchen. Her twitter is @ChefRachel. These cakes showed up at the 512 Brewing Beer pot luck, and they were a huge hit.  Enjoy!

Here is the recipe for the Roasted Kabocha - Real Ale Mini Cakes with Brown Sugar Cream.  It is adapted from the original which I found here: http://www.epicurious.com/recipes/food/views/Kabocha-Squash-Cake-with-Brown-Sugar-Cream-239812.

*Kabocha - Real Ale Mini Cakes with Brown Sugar Cream
*makes twelve cakes*


*Brown sugar cream:*

  * 1/2 teaspoon agar agar
  * 2 cups heavy whipping cream
  * 1/3 cup light brown sugar
  * 2 Tbs. agave nectar
  * 3 large egg whites, lightly beaten and placed in a medium sized,
    heat safe bowl
  * 1/2 tsp. vanilla extract


*Cakes:*

  * 3 lbs. kabocha squash, sliced in half lengthwise and seeded
  * 1/4 cup coconut milk, or more as needed
  * 1 vanilla bean, split lengthwise and seeds removed (reserve pod
    for another use), or 1 tsp. vanilla extract
  * Nonstick vegetable oil spray
  * 1 1/3 cup light brown sugar
  * 3/4 cup mild-flavored olive oil
  * 1/2 cup Real Ale Brewhouse Brown Ale
  * 2 large eggs
  * 1 cup all purpose flour
  * 1/3 cup oat flour
  * 1 1/2 teaspoon ground cinnamon
  * 1/2 teaspoon baking soda
  * 1/4 teaspoon Himalayan salt, or 1/2 tsp. sea salt


*For brown sugar cream:*

Stir agar agar, cream, and sugar in medium saucepan over medium heat until sugar dissolves. Temper warm cream mixture into the egg whites and then add the mixture back to the saucepan over medium low heat.  Whisk until mixture thickens, about 12 minutes (do not boil).  Strain into clean bowl. Cover and chill until cold. This can be made ahead and chilled overnight.  When the cream has set, transfer it to a stand mixer and whip to stiff peaks.  Place cream in a piping bag fitted with a large star tip and set aside.

*For cakes:*
Lightly spray the flesh of the kabocha squash with non-stick spray and place them face down on a Silpat or parchment lined baking sheet.  Roast the squash in a 425 degree oven for about 30 minutes or until it is soft.  Allow it to cool to room temperature.  Scoop out the flesh and puree it in the food processor.  Add coconut milk as needed to create a smooth puree.

Turn the heat in the oven down to 375°F. Spray 12-3/4 cup ramekins with nonstick spray. Place 1 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, vanilla seeds, oil, beer, and egg to puree and whisk together. Sift flour, cinnamon, baking soda, and salt over the wet ingredients and stir until smooth. Divide batter among prepared ramekins.

Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in ramekins. When cakes are cool, remove them from the ramekins and pipe brown sugar cream on top.