Pumpkin Roll with Creamy Filling

A wonderful autumn dessert that you definitely shouldnt be afraid of because of the addition of pumpkin puree. The latter is an excellent addition to muffins, rolls, cakes, and pies, and you can also use it in the preparation of drinks such as smoothies and white coffee with pumpkin and spices or "pumpkin spice latte". This time we used it in the preparation of the biscuit for the roll, with which you can surprise your loved ones, friends, or acquaintances at the next picnic.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 100 g Flour, Wheat, bread flour

  • 0.5 teaspoons Baking powder

  • 0.5 teaspoons Baking powder

  • 1.5 teaspoons Spices, cinnamon, ground

  • 3 pieces Egg, fresh

  • 150 g Sugar, white

  • 1 teaspoon Vanilla, extract, natural

  • 150 g Pumpkin, raw

Cream

  • 200 g Cheese, creamy

  • 80 g Powdered sugar

  • 80 g Butter, unsalted

  • 1 teaspoon Vanilla, extract, imitation

Za posip

  • pieces Powdered sugar

Steps

  1. Preheat the oven to 190 degrees Celsius. Line a roll baking pan (size 23 x 33 cm) with baking paper and grease it with butter.

  2. Sift the flour, baking powder, and baking soda into a bowl. Add the spices and mix everything well.

  3. In another bowl, beat the eggs and whisk them with sugar into a light, pale yellow cream. First, mix the pumpkin puree and vanilla extract into the beaten eggs, then fold in the mixture of dry ingredients. You should get a uniform batter without lumps.

  4. Pour the batter onto the baking pan and spread it evenly with a spatula over the entire surface, smoothing the top. Bake the biscuit in the preheated oven for 13-15 minutes. It is done when the edges are slightly browned and the surface is springy to the touch.

  5. While still hot, roll the biscuit along with the baking paper into a roll. Place the roll on a rack and let it cool.

  6. Meanwhile, prepare the filling. Place the cream cheese in a bowl and mix it with powdered sugar, softened butter, and vanilla extract until smooth. The mixture should be creamy. If it seems too thick, add a little milk.

  7. Unroll the cooled biscuit and spread it with the prepared filling. Leave about 2 centimeters of the edge unspread so that the filling does not ooze out during rolling. Carefully roll the biscuit back into a roll, removing the baking paper as you go.

  8. Wrap the roll in food foil and store it in the refrigerator for one hour. Before serving, dust the top with powdered sugar.

Nutrition Information (Per 100g)

  • Calories: 291.43 kcal
  • Fat: 15.32 g
    • Saturated Fat: 8.52 g
  • Carbohydrates: 32.57 g
    • Sugars: 23.54 g
  • Protein: 4.77 g
  • Fiber: 0.41 g