Pumpkin cream roll

Name: Pumpkin cream roll
Ingredients: 5 eggs; 5 tablespoons sugar; 1 tablespoon oil; 4 tablespoons flour; 5 g baking powder; 1 tablespoon cocoa; 75 g grated pumpkin; 50 g butter; 1/2 vanilla pod; 200 ml whipping cream 30% fat; 2 tablespoons sugar; 20 g chocolate flakes

Dessert - Pumpkin cream roll by Gratiela F. - Recipia

Pumpkin cream roll combines a cocoa sponge with a pumpkin cream cooked in butter and vanilla. The whipped cream makes the filling light, and the pale spirals stand out against the dark sponge when sliced; the chocolate flakes sit in a thin layer on top. I slice it cold and serve it with black tea. Preparation: 30 minutes. Cooking: 26 minutes. Resting: 150 minutes. Total time: 206 minutes. Servings: 8. About 255 kcal and 5 g protein per serving.

Ingredients

For the sponge

5 eggs
5 tablespoons sugar
1 tablespoon oil
4 tablespoons flour
5 g baking powder
1 tablespoon cocoa

For the cream

75 g grated pumpkin
50 g butter
1/2 vanilla pod
200 ml whipping cream 30% fat
2 tablespoons sugar
20 g chocolate flakes

Preparation

1. Peel and finely grate the pumpkin. Melt the butter in a pan, add the pumpkin and the seeds from half the vanilla pod, and cook for 8 minutes, until softened. Set aside to cool. 2. Heat the oven to 180°C and line a 30 x 20 cm pan with baking paper. Separate the eggs. Beat the egg whites with the 5 tablespoons of sugar until stiff peaks form and the sugar crystals can no longer be felt. 3. Add the egg yolks and oil. Sift the flour, cocoa and baking powder over the mixture, then gently fold them in. 4. Pour the batter into the pan and bake for 18 minutes, until the sponge is baked through and slightly springy to the touch. 5. While the sponge bakes, dampen a clean kitchen towel. Turn the hot sponge out onto the towel and roll it up straight away. Leave it rolled up to cool for 30 minutes. 6. Whip the cream until stiff. Fold in the 2 tablespoons of sugar, then the cooled pumpkin, until the cream is smooth. 7. Unroll the cooled sponge, spread the cream in an even layer and carefully roll it up again, reserving some of the cream for the outside. 8. Spread the remaining cream over the roll and sprinkle with the chocolate flakes. Refrigerate for 2 hours before serving.

Notes

The slices go well with black tea, especially when the cream is cold and set. Covered in the fridge, the roll keeps for up to 3 days; you can make it a day ahead and sprinkle on the flakes just before serving. Grate the pumpkin finely if you want it to soften in the 8 minutes; thicker pieces can stay firm and need a few extra minutes. I never skip cooling the sponge in the towel, otherwise the cream softens when I fill it. The filling can turn out too runny if the pumpkin releases a lot of juice; let it cool and drain off the liquid before mixing it with the whipped cream. Taste the pumpkin before adding the sugar to the whipped cream, since cooked pumpkin can be sweeter than grated pumpkin. If you have cooked pumpkin, use 75 g mashed flesh instead of the grated pumpkin and heat it with the butter and vanilla. You can replace the flakes with 20 g grated chocolate. The roll contains gluten, eggs and dairy.