Pumpkin Dessert
Description
The recipe won't take much time. When making a pumpkin dessert, be sure to choose a ripe and sweet vegetable—this will make the dough tastier and give the roll a richer color. If desired, you can also add some nuts (I added a bit of chopped walnuts). Serve the finished roll with powdered sugar, chilled.
Instructions
- 1
Step 1
Slice the pumpkin into thin slices, place in a preheated oven or air fryer at 160 degrees for 30 minutes.
- 2
Step 2
Let the cooked pumpkin cool and mash it. It is best to do this with a mortar or a meat grinder. Then sift the flour together with the baking powder and baking soda.
- 3
Step 3
Combine 3 large eggs with sugar. Beat in a food processor or with a mixer for 3-4 minutes until a thick, fluffy mixture forms. Gradually add ground cinnamon, cloves, and vanilla sugar while beating. Add flour with baking powder and mix for about a minute at low speed. Finally, add the pumpkin puree and gently fold it into the batter with a fork. Mix carefully to prevent the mixture from deflating.
- 4
Step 4
Line a baking sheet with parchment paper (or place a silicone baking mat on it). Spread the thick roll mixture onto the mat, leveling it over the entire surface. Place in a preheated oven at 190 degrees for 15 minutes.
- 5
Step 5
The main thing is not to overcook the roll, otherwise it will become brittle and won't roll well.
- 6
Step 6
Sprinkle a very clean kitchen towel with sugar—about 2–3 large pinches. The sugar makes it easier to roll the dough and prevents it from sticking to the towel. Remove the baking sheet with the roll from the oven, peel off the backing paper from the sheet, immediately flip it over, and place it onto the towel. Carefully separate the backing paper from the dough: it comes off very easily while the dough is still hot.
- 7
Step 7
Sprinkle the roll with sugar and, using a towel, roll it up and place it on a rack. Let it cool in this rolled form. If you leave the dough unrolled to cool, it will be impossible to roll it when cold: it will crumble.
- 8
Step 8
While the dough is cooling, prepare the cream. Whip the cream separately with vanilla, sugar, and a few drops of almond essence. In another bowl, whip the soft cottage cheese (without sugar) just until it becomes fluffier and easier to combine with the cream. Gently mix the whipped cream and cottage cheese together. The cream is ready.
- 9
Step 9
Unroll the cooled roll and spread it with cream.
- 10
Step 10
Roll the cake again, then place it in the refrigerator for at least half an hour.
- 11
Step 11
Here is the pumpkin dessert, ready and done.