Pumpkin roll with cheese filling
12 servings
90 minutes
Pumpkin roll with cheese filling is a delightful dessert from American cuisine that perfectly combines the softness of fragrant pumpkin sponge cake with the tenderness of creamy cheese filling. This recipe became popular in autumn when pumpkin takes center stage in seasonal treats. Its rich flavor with hints of cinnamon and vanilla makes it an ideal complement to a cup of aromatic coffee or tea. With its airy dough and creamy filling, the roll has a pleasant texture and melts easily in the mouth. It is perfect for festive gatherings and cozy home evenings. The ability to store it frozen for several months makes it a convenient option for a pre-prepared dessert. Pumpkin roll is a harmony of taste and aroma that delights at any time of the year.
1
Beat the eggs and sugar with a mixer, gradually adding finely chopped pumpkin.
- Chicken egg: 3 pieces
- Sugar: 150 g
- Pumpkin: 150 g
2
To prepare the dough, add flour, baking soda, salt, and cinnamon to the mixture and mix thoroughly.
- Wheat flour: 0.8 glass
- Soda: 1 teaspoon
- Salt: 1 teaspoon
- Ground cinnamon: 0.5 teaspoon
3
Place the dough on wax paper in a baking form for rolls and put it in a preheated oven (175 degrees) for 15 minutes.
4
Remove the cake from the oven, sprinkle powdered sugar on top, and flip it over onto a kitchen towel. Remove the paper from the back of the cake, sprinkle with powdered sugar again, and flip it over onto the towel.
- Powdered sugar: 1 glass
5
Wrap the cake in a towel, place it in the refrigerator for 1 hour, and then in the freezer for 15 minutes.
6
Mix cream cheese, margarine, crushed nuts, vanilla sugar, and powdered sugar for the filling.
- Cream cheese: 225 g
- Margarine: 2 tablespoons
- Nuts: 0.3 glass
- Powdered sugar with vanilla: 0.5 teaspoon
- Powdered sugar: 1 glass
7
Spread the filling on the slightly frozen dough and carefully roll it into a log.
8
The ready roll can be frozen and stored in the freezer for up to 4 months.