Corn Oil: 35g
Warm Milk/Water: 45g
Fine Granulated Sugar: 45+30+5 grams
Kabocha Squash: 1 piece Cream Cheese: 30 grams Unsalted Butter: 10 grams Whipping Cream: 30+40+450+100 gramsOreo Cookies: As needed.
Dark Chocolate: 20g. Mix 45g warm water, 35g corn oil, and 10g cocoa powder until emulsified. Add 56g low-gluten flour and mix well. Separate 3 eggs. Add the 3 egg yolks into the batter and mix. Whisk the 3 egg whites with 45g fine granulated sugar until soft peaks form, then fold into the batter. Pour the batter into a 6-inch removable-bottom cake pan and tap to remove large air bubbles. Bake at 140°C (top and bottom heat) for 10 minutes, then reduce to 125°C for 30 minutes.Once the cake is baked, invert it and allow it to cool completely. Slice it into three thick layers.
Cut one kabocha squash into chunks and steam them over boiling water for approximately 10 minutes. After the squash has cooled, remove the skin and take about 210 grams of the flesh. Place it in a non-stick pan with 30 grams of cream cheese, 30 grams of light cream, and 10 grams of butter. Heat over low heat until the mixture forms a cohesive mass. This is the desired consistency. Transfer the pumpkin mixture to a blender, add 40 grams of light cream, and blend until smooth (a suitable amount of orange food coloring may be added). The whipped pumpkin mixture should yield approximately 300 grams. Whip 450 grams of light cream with 30 grams of fine sugar until it reaches a thick, yogurt-like consistency. Then, incorporate the 300 grams of pumpkin mixture and whip until fully combined and uniform. Assemble the cake by layering in the following order: cake layer, pumpkin cream, crushed Oreo cookies, pumpkin cream, cake layer, and so on. Smooth the surface and refrigerate the cake for at least 4 hours before serving.Whip 100g of light cream with 5g of fine sugar until it reaches a relatively soft consistency. Transfer it into a piping bag fitted with a round tip and pipe a circle on the surface of the cake.
Decorate the base of the cake with crushed Oreo cookies. Melt 20g of dark chocolate over a double boiler, then place it into a piping bag. Use the liquefied chocolate to draw facial expressions on each cream dollop. Decorate the perimeter of the cake with candy sprinkles. A spiderweb-shaped decoration can be placed on top. Although the execution may lack finesse, resulting in a cake that is charmingly imperfect in appearance, it fortunately tastes delightful and retains a certain cuteness.
