• Golden Spaghetti Squash (Doce Dourado De Chila)

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    • 6 x Basic Warm-Lowfat milk Sponge Cake rounds (see recipe) (ea round 4" dia from 1/2 sheet cake)
    • 1 c. orange simple syrup (see below)
    • 1 c. Spaghetti Squash Jam (see recipe)
    • 5 ounce toasted almonds roughly grnd
    • 10 x egg yolks
    • 2 c. sweetened whipped cream
    • 1 tsp cinnamon
    • 1/2 c. water
    • 1/2 c. sugar
    • 1 x orange zested


    1. Brush the cakes with 3/4 c. of the simple syrup and set aside.
    2. In a saucepan, combine the jam with the remaining 1/4 c. of simple syrup, over medium heat. Bring to a simmer and cook for 2 min. Add in the almonds and continue to cook for 1 minute. Remove from the heat and cold slightly. Stir in the Large eggs and place back over the heat. Continue to cook for 2 to 3 min, stirring constantly.
    3. Place the individual cakes in the center of each serving plate. Spoon the egg mix over each cake and cold slightly. Garnish with a dollop of whipped cream and a sprinkle of cinnamon.
    4. For the Orange Simple Syrup: Combine all ingredients in a saucepan. Simmer till sugar is dissolved. Cold.
    5. This recipe yields 6 servings.

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