Pumpkin roll
4 servings
50 minutes
Pumpkin roll is a bright and aromatic treat from Moldovan cuisine that warms the soul and delights the taste. Its history is closely linked to the traditions of using pumpkin in Eastern European cooking, where it is valued for its natural sweetness and rich color. The delicate sponge cake made from pumpkin puree, infused with the warmth of cinnamon and the lightness of mascarpone cream, makes the roll a true autumn delight. The addition of almonds and cocoa gives depth to the dessert's flavor, while chocolate stripes complete the composition with an elegant touch. Pumpkin roll pairs perfectly with a cup of hot tea or coffee, enhancing cozy evenings and festive gatherings.
1
Bake the pumpkin in the oven until done. Puree it.
- Pumpkin flesh: 150 g
2
Beat the eggs with sugar using a mixer.
- Chicken egg: 3 pieces
- Sugar: 0.5 glass
3
Mix flour, baking powder, cinnamon, and salt. Combine with pumpkin puree. Line a baking tray with parchment, grease with oil, and pour in the batter. Bake at 180 degrees for 10-15 minutes until done.
- Wheat flour: 0.8 glass
- Baking powder (raising agent): 1 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Salt: pinch
4
Sprinkle powdered sugar on the waffle towel. Flip the biscuit layer onto it.
5
Prepare the cream. For this, mix mascarpone with half a cup of powdered sugar, cocoa, and ground almonds.
- Mascarpone cheese: 100 g
- Icing sugar: 0.5 glass
- Cocoa powder: 2 teaspoons
- Almond: 65 g
6
Remove the paper from the pumpkin sponge and evenly spread the cream.
7
Carefully roll the cake with a towel.
8
Melt dark and white chocolate in a water bath or in the microwave at low temperature.
- 70% dark chocolate: 50 g
- White chocolate: 50 g
9
Use a fork to cover the roll with chocolate stripes. You can also grate chocolate over the warm roll. Place it in a cold place for one hour. Then cut the roll and serve with tea.
