Pumpkin roll with chocolate paste
4 servings
30 minutes
Pumpkin roll with chocolate paste is a delicate blend of autumn warmth and chocolate comfort. This dessert hails from European cuisine, where pumpkin has long been used in baking for its sweet texture. The light sponge made from pumpkin puree and ground almonds gains airiness from whipped egg whites, while caramel syrup adds a subtle depth of flavor. The most exquisite touch is the Nutella® chocolate paste, creating a harmonious balance of sweetness and nutty notes. The roll melts in your mouth, offering a rich, velvety taste with a soft moisture perfect for cozy evenings with a cup of tea or coffee. It can be served as an elegant dessert at family celebrations or simply as a treat to lift your spirits.
1
Line a 30x40 cm baking tray with parchment paper. Preheat the oven to 190 degrees.
2
In a bowl, mix flour, almonds, and baking powder.
- Wheat flour: 60 g
- Ground almonds: 60 g
- Baking powder (raising agent): 2 g
3
In another bowl, mix caramel syrup, milk, and sunflower oil. Add pumpkin puree, then the flour mixture. Mix well and add the egg yolks. Mix well again.
- Caramel syrup: 20 ml
- Milk: 70 ml
- Sunflower oil: 70 ml
- Pumpkin puree: 120 g
- Chicken egg: 4 pieces
4
In a bowl, beat the egg whites with salt and lemon juice until stiff peaks form. Gradually add the sugar.
- Salt: pinch
- Lemon juice: 0.3 teaspoon
- Cane sugar: 60 g
5
Carefully fold one third of the egg whites into the batter and mix.
6
Spread the dough on the prepared baking sheet and smooth it over the surface. Bake for 15 minutes until done.
7
Remove from the oven, let it cool slightly, and flip the cake onto a new sheet of baking paper.
8
Carefully remove the old paper and cut off the burnt and hard edges around the perimeter.
9
Spread the cake with chocolate paste and roll it into a tight roll. Chill for about 1 hour and cut into pieces.
- Chocolate-hazelnut spread: 60 g
