Pumpkin roll
PREPARATION
2 hours + 8 hours to stabilize
PORTIONS
6-8 servings
COMPLEXITY
easily
Just spotting a good round pumpkin makes us smile and brings up pleasant memories. For me, confectionery with pumpkin is associated with late fall, cozy evenings, and hot drinks.
I got you a really simple, but delicious recipe for a cake roll with pumpkin purée. This dessert is extremely soft if made with vanilla cream, and pay attention to its warm yellow color.
Ingredients for sponge cake
- 500 gr pumpkin (150-170 gr of baked)
- 150 gr white sugar
- 120 gr all-purpose flour
- 3 eggs
- 5 gr baking powder
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Method of cooking
Peel and bake the pumpkin. Beat it with an immersion blender into a fine purée. At the exit you will receive 150 gr of purée.
Whip the eggs with sugar until the mass increases three times, approximately 10 minutes.
Add pumpkin purée, mix gently.
Sift the dry ingredients and gradually add them to the biscuit mixture.
Cream
- 400 gr sour cream 25% fat
- 150 gr cream 33%
- 50 gr powdered sugar
- 1 tsp vanilla paste
Cover the sieve with gauze and wrap it four times. Pour the sour cream on the cheesecloth. Leave in the refrigerator for 8 hours to drain the excess liquid.
Put the sour cream in a bowl, add the cream, powdered sugar and vanilla.
Whip with a mixer to a stable, smooth texture.
Put the cream on the biscuit, spread it with a spatula, and wrap it in a tight roll.
Lay out the roll with the seam down and fix it with baking parchment.
Leave the roll in the refrigerator to stabilize for 5-8 hours.
Shake the roll with powdered sugar and cut.
To bake the biscuit dough, I prefer using a convenient silicone mat for baking cake layers. It has a side height of 1 cm.
This way, you will get the same thickness of biscuit over the entire area and, as a result, a beautiful, neat product.
