Pumpkin roll with cream cheese
Pumpkin Roll with Cream Cheese: An Easy-to-Make Delicacy
Who would have thought that the fear of making a roll could be overcome so easily? This pumpkin roll recipe with cream cheese is not only a delicious choice but also one that will dispel any cooking anxiety you may have. Perfect for the cold season, this cake brings a touch of warmth and flavor in every bite.
Preparation time: 20 minutes
Baking time: 15-20 minutes
Total time: 40 minutes
Servings: 8
Ingredients
For the roll base:
- 3 large eggs
- 1 cup pumpkin puree (approximately 250 g)
- 100 g flour
- 1 tablespoon baking powder
- A pinch of salt
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
For the cream cheese:
- 200 g cream cheese (preferably at room temperature)
- 100 g powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves (optional, for extra flavor)
Nutritional information (per serving)
- Calories: Approximately 180 kcal
- Fat: 7 g
- Carbohydrates: 24 g
- Protein: 4 g
Recipe History
Rolls have a rich history, being associated with various cultures and culinary traditions. This pumpkin roll combines familiar flavors with a fluffy texture, often made in the fall when pumpkin is in season. Pumpkin is not only delicious but also packed with nutrients such as vitamins A and C, fiber, and antioxidants.
Making the Base
1. Preheat the oven: Start by preheating the oven to 180 degrees Celsius. This will ensure even and quick baking.
2. Lining the tray: Place parchment paper in a baking tray (approximately 30x40 cm). It is essential to use parchment paper to prevent the base from sticking.
3. Beating the eggs: In a large bowl, beat the eggs with half of the sugar until the mixture becomes light in color and thickens. This step is important as the air incorporated into the eggs will help the base be fluffy.
4. Adding the pumpkin: Fold in the pumpkin puree and vanilla extract into the egg mixture, mixing well to combine the ingredients.
5. Preparing the egg whites: In another bowl, beat the egg whites with the other half of the sugar until it completely dissolves. It is essential for the egg whites to be well beaten to aerate the batter.
6. Combining the ingredients: Gently fold the egg whites into the egg and pumpkin mixture using a spatula, mixing from the bottom up. Then, sift the flour, baking powder, and cinnamon together, repeating the same folding method.
7. Baking the base: Pour the mixture into the prepared tray and level the surface. Bake for 15-20 minutes, or until it passes the toothpick test.
Making the Cream Cheese
1. Mixing the cream cheese: In a bowl, place the cream cheese and mix it with a blender or mixer until smooth. If using creamy cream cheese, this step becomes optional.
2. Adding sugar and spices: Fold in the powdered sugar and cinnamon (and cloves if desired) and mix again until the sugar is fully integrated.
3. Cooling the cream: Cover the bowl with plastic wrap and refrigerate until the base is ready.
Assembling the Roll
1. Inverting the base: Once the base is baked, remove it from the oven and invert it onto a clean, damp towel. This will help prevent sticking.
2. Rolling the base: Roll the base as tightly as possible, wrapping the edges like a candy. Let it cool for 15-20 minutes. This technique helps maintain the shape of the roll.
3. Filling the roll: Once the base has cooled, carefully unroll it and spread the cream cheese, leaving a 2 cm space at the edges.
4. Final rolling: Using plastic wrap, roll the base again to maintain its shape. Place the roll in the refrigerator for at least an hour before cutting.
Serving
The pumpkin roll with cream cheese is served cold, cut into generous slices. You can decorate it with a sprinkle of cinnamon or crushed nuts for an attractive look. It pairs perfectly with a cup of hot tea or coffee, bringing a touch of comfort to chilly evenings.
Variations
If you want to personalize your roll, you can add chopped nuts or dark chocolate to the cream cheese. You can also replace the pumpkin with carrot or beet puree for a colorful and delicious alternative.
Practical Tips
- Buy fresh pumpkin: When choosing a pumpkin, opt for a fresh one, free of blemishes or mold, to achieve quality puree.
- Sifting the flour: Sifting the flour and spices not only helps aerate the batter but also ensures an even distribution of flavors.
- Toothpick test: Check the base with a toothpick before removing it from the oven. If it comes out clean, it’s ready.
Frequently Asked Questions
- Can I use canned pumpkin? Yes, canned pumpkin is a convenient choice, but make sure to choose one without additives or added sugar.
- How can I store the roll? The roll stores well in the refrigerator, covered with plastic wrap, for up to 4 days.
- Is it possible to freeze the roll? Yes, you can freeze the roll before filling it. Ensure it is well wrapped to prevent freezer burn.
This pumpkin roll with cream cheese recipe is not only delicious but also easy to make, making it a perfect choice for special moments or just to treat your family. So, don’t let the fear of making a roll stop you; try this recipe and enjoy every bite!
Ingredients: Ingredients for the roll cake base: 3 eggs, 1 cup pumpkin (puree), 100g flour, 1 tablespoon baking powder, a pinch of salt, 1 tablespoon cinnamon, 1 teaspoon vanilla extract. Ingredients for the cream: 200g cream cheese, 100g powdered sugar, 1 teaspoon cinnamon and ground cloves.
