Pumpkin Roll

Pumpkin Roll

• A fantastic, quick, tasty and easy dessert, you don't even need half an hour of preparation for this delicacy, just a good will and a love for cooking. Follow recipe.

Ingredients: baking pan 25x 30 cm, 25 min., 10 serving

Dry Ingredients Sponge Cake:

• 90 g sifted all-purpose flour

• 1/2 teaspoon of baking soda

• baking powder

• 1/2 teaspoon baking powder

• 1 teaspoon of cinnamon

• 1/4 teaspoon salt

• 1/4 ginger powder

• 1/2 teaspoon of allspice

• 1 teaspoon of nutmeg/ or to taste

Mixture for Sponge Cake:

• 3 eggs

• 200 g of sugar

• 3 full Tablespoons of pumpkin purée

Cream:

• 220 g of neutral cheese

• 230 g of powdered sugar

• 6 Tablespoons of butter/ room temperature or 80 g

• 1 ampule of vanilla aroma

For sprinkle

• powdered sugar or / crystal sugar or coconut flour

Pumpkin Roll

Preparation:

1. Heat the oven to 190 °C

2. Line a 25 × 30 cm pan with baking paper, leave 1 cm on the two short sides so you can turn the pan.

3. Mix all the dry ingredients in the ribs and mix well and set aside.

4. Separately, beat the eggs and sugar into a smooth and light mixture until the sugar dissolves. Add the puréed pumpkin to the ingredients and mix again with a hand mixer until they are well combined and free of lumps.

5. Mix the scrambled eggs with the pumpkin gradually with the dry ingredients well, do everything with a hand mixer.

6. Transfer the finished mixture to a baking sheet lined with paper, level it with a cake knife and spread it evenly. Shake the pan a little on the work surface.

7. Bake in a preheated oven at 190 °C for about 12–15 minutes.

Processing:

1. Now take a clean cloth and sprinkle it with powdered sugar along the entire length and width.

2. When the pastry is done, grasp the edges of the paper and lift it up, then quickly turn it over onto the sugared towel. Remove the baking paper from the cake. Immediately roll the cake into a roll and let it cool at room temperature.

3. When the cake has cooled, prepare the cream.

4. In a deep bowl, put cream cheese and butter at room temperature, beat until it becomes a smooth mixture, then add sugar and vanilla. Beat for about 3 minutes until smooth and lighter in color.

5. Unwrap the cooled cake and spread it with the filling and flatten it well. Roll the cake and wrap it, cool the cake in foil for at least 2 hours until the filling hardens. After the spinning time, sprinkle the roll with powdered sugar and cut it into thin fillets.

   
   

Buon appetito!

NOTE:

• Keep the pumpkin roll covered with aluminum foil in the refrigerator.

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