Pumpkin roll with curd cream
Votes: 3
Time: 3 hours 15 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
A step-by-step recipe for cinnamon-pumpkin sponge roll with cottage cheese-chocolate filling.
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:
Sponge cake
- 1/3 cup powdered sugar for working
- 1 tbsp. ground cinnamon
- 1 teaspoon baking powder
- 1 and 1/4 teaspoons fine sea salt
- 1 and 1/4 cups sugar
- 3 large eggs at room temperature
- 1 tbsp. pumpkin puree
- 1 cup milk chocolate chips
Filling
- 1/2 cup chopped white chocolate
- 1 tbsp (15 g) butter at room temperature
- 230 g of mascarpone cream cheese
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Recipes with similar ingredients: premium flour, biscuit dough, milk chocolate, white chocolate, cream cheese, mascarpone cheese, eggs, pumpkin puree, cinnamon
Cooking the dish according to the recipe:
- Position a rack in the center of the oven. Preheat the oven to 190°C (375°F). Grease a baking sheet or line it with parchment paper. Place a clean kitchen towel on the work surface and dust with powdered sugar.
- Prepare the sponge cakeIn a medium bowl, combine the flour, cinnamon, baking powder, and salt. In another medium bowl, beat the sugar and eggs with an electric mixer on high speed for about 2 minutes. Add the pumpkin puree and chocolate. Gradually whisk into the flour mixture. Place the batter in the prepared baking pan and spread it out evenly. Bake for about 12 minutes.
- Run a thin metal spatula or knife around the edge of the cake and immediately invert the pan onto a kitchen towel. Carefully remove the parchment paper. Starting from the short end, roll the cake and the towel into a log. Let cool completely for 45 minutes.
- Prepare the chocolate fillingPlace the chocolate and butter in a medium bowl. Place the bowl over a saucepan of simmering water. Stir until the chocolate melts and the mixture thickens, about 2 minutes. Add the mascarpone cheese and, using an electric mixer, beat until smooth.
- Carefully unroll the sponge cake and remove the towel. Using a spatula, spread the filling over the sponge cake. Reroll the cake and wrap in plastic wrap. Refrigerate for at least 2 hours. When ready to serve, cut the cake into portions and arrange on serving plates.
Recipe pumpkin roll.
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