Pumpkin Roll
Description
Delicious baked goods for the whole family. So today I'll tell you,
Instructions
- 1
Step 1
Prepare the ingredients. Chill the cream well before whipping. I whipped it in advance with a mixer at high speed and put it in the refrigerator. To ensure the cream whips perfectly, you can add thickeners. However, this is not necessary if you're using high-quality, high-fat cream—everything will turn out fine. It's also better to prepare the pumpkin puree in advance and chill it. I baked the pumpkin in the oven without anything—just cut it into pieces and baked until soft, then let it cool.
- 2
Step 2
Combine the eggs with sugar and beat with a mixer until a fluffy, thick mass forms. This will take about 5-6 minutes.
- 3
Step 3
Add flour, baking powder, cinnamon, a pinch of salt, and pumpkin purée to the fluffy egg mixture.
- 4
Step 4
Mix the batter with a spatula; there should be no lumps. You can add a pinch of vanilla.
- 5
Step 5
Line the baking pan with parchment paper. Pour in the batter, smooth it out, and bake in the oven for 15 minutes at 180 degrees.
- 6
Step 6
The crust is ready.
- 7
Step 7
Turn the finished cake onto a towel and carefully roll it up in the towel. Leave until completely cooled.
- 8
Step 8
For the cream, beat the cream with the cottage cheese and sugar.
- 9
Step 9
The cream is ready. You can adjust the sweetness to your taste; I think 2 tablespoons is quite enough.
- 10
Step 10
Unroll the cooled cake layer, carefully remove the parchment paper—it's very delicate. Spread with cream. Roll it up again.
- 11
Step 11
Spread the finished roll with cream on top and on the sides. Refrigerate for about an hour. Decorate the roll just before serving to prevent the berries from becoming soggy.
- 12
Step 12
Remove from the oven and serve warm or cooled.