Pumpkin roll with cream cheese frosting on the Tasty Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/tykvennyj-rulet-s-kremom-iz-slivochnogo-syra/

      Ingredient notes:

      Pumpkin. For this recipe it’s best to use muscat-type pumpkin — the pear-shaped variety (butternut) or Muscat de Provence. These varieties are sweeter and produce a smoother puree.

      You can use frozen pumpkin, but you’ll need to cook the puree a bit to remove excess moisture.

      Canned pumpkin puree is also acceptable, but if it’s watery you should reduce it by simmering.

      Cream cheese. Any cream cheese like “Philadelphia” will work here.

      Cream. For this dessert use cream with at least 30% fat. Other creams are not suitable for whipping.

      Flour. In this case we need regular high-grade wheat flour with about 10 g of protein per 100 g.

      Eggs. Egg size — medium, C-1 or M — about 55 g. For better whipping use room-temperature eggs.

      Sugar and powdered sugar. For the sponge use regular white sugar, preferably fine. Powdered sugar is essential for the filling.

      Cinnamon. It provides a light spicy accent that pairs perfectly with pumpkin.

      Let’s move on to preparation.

      Make the sponge.

      Peel the pumpkin and cut into cubes. Boil until fully cooked, drain all the liquid. Puree the flesh. If the puree is watery, transfer it to a saucepan and simmer over medium heat, stirring constantly, to evaporate excess moisture.

      Beat the eggs with sugar until light and fluffy.

      Add the pumpkin puree and mix.

      Add the flour sifted together with the cinnamon and baking powder, and gently fold in with upward motions until homogeneous.

      Spread the batter on a baking sheet (I use a standard 30 x 40 cm) lined with good parchment paper or a silicone mat. Smooth out.

      Bake in a preheated oven at 180°C until done, about 12–15 minutes.

      Remove the hot sponge from the baking sheet and lay it on a clean linen or waffle towel. Roll into a roulade starting from the short side — the towel will be inside the roll like a filling. Leave to cool.

      Make the cream. Combine the cream cheese, cream and powdered sugar. Whip with a mixer until smooth.

      Carefully unroll the cooled sponge and remove the towel. Immediately spread the cream and smooth it out.

      Roll up, wrap in foil and refrigerate for 4–6 hours. Then unwrap, dust with powdered sugar and slice.

      Serve.

      Enjoy your tea!

      This pumpkin roulade with cream cheese filling recipe was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

      Want to say thank you? It’s easy!