Pumpkin roll
12 servings
60 minutes
Pumpkin roll is an autumn treat that fills the home with the aromas of spices and warming pumpkin. This dessert, originating from Russian cuisine, combines the softness of airy sponge cake with the tenderness of cream cheese frosting. The blend of cinnamon, nutmeg, ginger, and cardamom adds depth to the flavor, making it cozy and slightly spicy. Pumpkin puree gives the dough juiciness and natural sweetness, while the cream cheese frosting creates a pleasant contrast, offering tenderness in every bite. After cooling, the roll achieves a perfect texture that allows for enjoyment of a balanced combination of sweetness and spicy notes. Ideal for cozy family evenings, festive gatherings, and those who appreciate classic homemade desserts with a touch of seasonal inspiration.
1
Prepare all the products.
2
Line the baking sheet with parchment, leaving the edges.
3
Sift the flour into a bowl.
- Wheat flour: 120 g
4
Add all spices, salt, and baking powder, and mix well with a whisk.
- Cinnamon: 1 teaspoon
- Ground ginger: 0.5 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Ground cardamom: 0.3 teaspoon
- Salt: pinch
- Baking powder (raising agent): 5 g
5
Break the eggs into another bowl, add sugar, and beat with a mixer on high speed until a light airy mass forms. Add vegetable oil and continue beating.
- Chicken egg: 3 pieces
- Sugar: 160 g
- Vegetable oil: 30 ml
6
Add pumpkin puree and continue to whip.
- Pumpkin puree: 200 g
7
Add the flour mixture in two stages, knead the dough, mixing with a mixer on low speed to avoid lumps.
- Wheat flour: 120 g
8
Pour the batter onto a baking sheet, spread it evenly, smooth the surface with a spatula, place it in a preheated oven, and bake for 12-15 minutes at 190 degrees.
9
Spread a towel on a flat surface and sprinkle it with powdered sugar. Flip the finished cake from the baking sheet onto the towel, remove the parchment, and roll the cake into a roll with the towel.
- Icing sugar: 50 g
10
Beat the cream cheese with a mixer to avoid lumps, add powdered sugar, and mix together.
- Cream cheese (curd cheese spread): 250 g
- Icing sugar: 50 g
11
Add cream and whip until creamy.
- Whipping cream 33%: 120 ml
12
Unroll the cooled roll and spread the cream evenly.
13
Roll the cake again, wrap it in film, and refrigerate for at least 3 hours to stabilize the cream.
14
Trim the edges when serving, sprinkle the roll with powdered sugar.
