Pumpkin roll
Votes: 10
Time: 1 hour 20 min.
Complexity: average
Servings: 12 - 16
Complexity: average
Servings: 12 - 16
Pumpkin roll - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup pumpkin puree
- 1 pack (220 g) of cream cheese, at room temperature
- 110 g butter
- 1/2 tsp vanilla extract
- 3 large eggs
- 1 cup of sugar
- 1 teaspoon lemon juice
- 3/4 cup premium flour
- 1 teaspoon ground ginger
- 1/2 tsp salt
- 1 teaspoon baking powder
- 2 tsp ground cinnamon
- 1 cup crushed pecans
- 1 cup powdered sugar
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Cooking the dish according to the recipe:
- Preheat oven to 170°C. Grease and flour a baking sheet.
In a bowl, beat the eggs, sugar, pumpkin puree, and lemon juice with a mixer until smooth. In another bowl, combine the sifted flour, ground ginger, salt, baking powder, and cinnamon. Fold the dry mixture into the pumpkin puree. Press the batter onto a baking sheet and sprinkle with pecans. - Bake until a toothpick inserted into the center comes out clean, about 14 minutes. Cool for 5 minutes.
Invert the cake onto a wire rack and dust with powdered sugar. Roll the dough into a log, leaving the rolled edge on top, and refrigerate for at least 45 minutes. - Using a mixer, beat the powdered sugar with the cream cheese mixture, butter, and vanilla extract until smooth. Carefully roll out the dough and spread the cream cheese mixture over the entire surface. Roll the dough into a log. Refrigerate until serving; dust with powdered sugar, if desired.
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