Pumpkin Roll
Baking and Desserts | Moldovan cuisine
⏳ Time
50 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Pumpkin Roll
Ingredients
- Wheat Flour - ¾ cup
- Sugar - ½ cup
- Farm fresh eggs - 3 pieces
- Powdered Sugar - ½ cup
- Baking Powder - 1 teaspoon
- Ground Cinnamon - ½ teaspoon
- Salt - a pinch
- 70% Dark Chocolate - 1.8 oz
- White Chocolate - 1.8 oz
- Mascarpone Cheese Unagrande - 3.5 oz
- Chopped almonds - 2.3 oz
- Cocoa Powder - 2 teaspoons
- Chestnut puree - 5.3 oz
Step by Step guide
Step 1
Bake the pumpkin in the oven until cooked. Puree it.
Step 2
Beat the eggs with sugar using a mixer.
Step 3
Mix the flour, baking powder, cinnamon, and salt. Combine with the pumpkin puree. Line a baking sheet with parchment paper, grease it with oil, and pour in the batter. Bake at 180°C (356°F) until done (10–15 minutes).
Step 4
Sprinkle a waffle towel with powdered sugar. Flip the biscuit layer onto it.
Step 5
Prepare the cream. For this, mix the mascarpone with half a cup of powdered sugar, cocoa, and ground almonds.
Step 6
Remove the paper from the pumpkin biscuit and evenly spread the cream over it.
Step 7
Using the towel, carefully roll the cake into a roll.
Step 8
Melt the dark and white chocolate in a water bath or in the microwave at low temperature.
Step 9
Using a fork, cover the roll with chocolate stripes. You can also simply grate the chocolate over the warm roll. Place in a cool place for one hour. Then slice the roll and serve with tea.
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