Pumpkin Mont Blanc Cake like ice cream

I made a pumpkin Mont Blanc cake that I served like ice cream.
*recipe*
Ingredients
40g pumpkin flakes
80g hot water
15g salted butter
40g powdered sugar
5g rum
30g fresh cream

Commercial sponge (This time, Lotte custard cake)
Rum as needed
170g fresh cream
15g sugar

How to make
1.Mix 40g of pumpkin flakes with 80g of hot water.
2.While still warm, mix in 15g salted butter.
3.Add 40g of powdered sugar and 5g of rum and mix. Oops, I forgot to add 30g of fresh cream and mix.If you are worried about lumps in the pumpkin, strain it here.
4.Put the mixture into a squeeze bag and chill in the refrigerator.
5.Put a commercially available sponge (I used Lotte's custard cake this time) in a bowl and brush with rum. To adjust the height, squeeze the fresh cream.
6.Whip the fresh cream with sugar and squeeze it out so that it forms a mountain shape.
7.Squeeze out (4).
8.Done.

I enjoyed making scoop cakes using leftover sponge, rum, fresh cream, and pumpkin Mont Blanc cake dough. The scoop cake for about one 700ml container was made.

2

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40g
80g
15g
40g
5g
30g



170g
15g


40g 80g
15g
40g 5g 30g



4

700ml 1