How to make
This delicious and light cake with an autumn flavor is extremely quick to prepare.
If you have roasted or boiled butternut squash available, it will literally take no more than 30 minutes.
Otherwise, peel and dice half a butternut squash and roast it, until it is fully cooked, sprinkled with a little sugar and water at the bottom of the baking dish.
Puree half of the roasted butternut squash and set aside the rest.
Work on the cream for the cake, by mixing the milk with the butternut squash puree, sugar and spices.
In another bowl, beat the eggs with the cornstarch, until a smooth mixture is obtained.
Once the milk has warmed up and the sugar has melted, add the egg mixture in a thin stream, by stirring constantly.
Boil the cream for a few minutes, until the desired thickness is obtained.
Then remove it from the heat and add the butter to the hot cream. Stir, until it is completely absorbed.
Divide the cream into two separate bowls and add the liquid chocolate to one.
Prepare a ring with a diameter of 8″ (20-22 cm), place it in a suitable cake plate and fill the bottom and sides with ladyfingers.
I used soft ladyfingers and didn't need to soak them in liquid.
If using hard ladyfingers, pre-soak each one briefly in milk mixed with vanilla or 1-2 tablespoons of rum.
Pour the cream over the ladyfingers. Arrange a second layer of ladyfingers on top, tightly side by side and then spread pieces of roasted butternut squash.
Pour with the second cream on top and put the ladyfinger cake in the fridge for a few hours to set.
Then clean and cut the apples into thin strips.
Put them in a pan, sprinkle them with sugar and mix.
Cook them on medium heat, until the sugar caramelizes.
Then add a few spoonfuls of rum and leave it on the stove for a few more minutes, by stirring occasionally.
Arrange the cooled apples on the butternut squash cake and sprinkle with nuts, if you like.
Enjoy this delicious, light cake with butternut squash and apple.
Enjoy!
