VEGETARIAN

Pumpkin Roll with Cream Cheese

Baking and Desserts | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Pumpkin Roll with Cream Cheese

Ingredients

Pumpkin - 8.8 oz
Eggs - 3 pieces
Sugar - 6.3 oz
All-purpose flour - 7.8 oz
Ground Cinnamon - ½ teaspoon
Baking Powder - ⅔ teaspoon
Cream Cheese - 14.1 oz
Heavy cream (35%) - 7 fl oz
Powdered Sugar - 4.2 oz
Cottage cheese - 3.5 oz

Step by Step guide

Step 1

Peel the pumpkin, cut it into cubes, cover with water, and boil until fully cooked. Drain all the liquid. Blend the flesh into a puree.

Step 2

In a separate bowl, beat the eggs with sugar until fluffy and light. Add the pumpkin puree to the mixture and stir. Sift in the flour mixed with cinnamon and baking powder, and gently mix until smooth.

Step 3

Spread the batter onto a baking sheet lined with a silicone mat. Level the batter and place it in a preheated oven at 356°F. Bake until ready (about 12–15 minutes).

Step 4

Remove the baked layer from the oven, take it off the baking sheet, and place it on a clean kitchen towel. Roll the hot layer into a roll (the towel should be inside, like a filling). Wait for it to cool completely.

Step 5

For the cream: combine the cream cheese, heavy cream, powdered sugar, and cottage cheese. Whip with a mixer until smooth (it's better to whip the cream separately first, then add the rest).

Step 6

Carefully unroll the cooled layer and remove the towel. Immediately spread the prepared cream on it and level it out. Gently roll the layer with the cream into a roll. Then wrap the finished roll in foil and refrigerate for 4–6 hours.