Pumpkin Roll with Cream Filling

Name: Pumpkin Roll with Cream Filling
Ingredients: 300 g pumpkin (raw weight, peeled); 3 eggs; 120 g flour; 150 g sugar; 2 tsp vanilla sugar; 1 tsp baking powder; 0.5 tsp cinnamon; a pinch of salt; 300 g heavy cream 33–36%; 300 g cream cheese; 150 g powdered sugar

Halloween is over, which means everyone has carved pumpkins at home that can — and should — be put to good use! In the spirit of that, I'm sharing a pumpkin roll recipe today. For the cake layer we'll use roasted pumpkin purée, and for the filling, a mix of heavy cream and cream cheese. This roll is very easy to make, and even if you've never made a roll cake before, now is the perfect time to try — it's really not difficult at all. The roll turned out absolutely delicious — unique, with an exotic hint of flavor. You can taste the pumpkin, but it's subtle. The filling has a cheesecake-like quality, and overall the flavor is beautifully balanced, delicate, and refined.

Ingredients:

Cake Layer:
300 g pumpkin (raw weight, peeled)
3 eggs
120 g flour
150 g sugar
2 tsp vanilla sugar
1 tsp baking powder
0.5 tsp cinnamon
a pinch of salt
Filling:
300 g heavy cream 33–36%
300 g cream cheese
150 g powdered sugar

How to cook pumpkin roll with cream filling

Peel the pumpkin and cut it into large chunks.

Microwave until completely soft, about 5–7 minutes (if any liquid is released, drain it off). If you don't have a microwave, you can roast it in the oven instead. Alternatively, add a small amount of water to a saucepan and braise until fully soft, then drain in a colander to remove all the liquid. I use the microwave — it's the fastest and easiest method. Blend the pumpkin into a smooth purée using a blender, then let it cool completely. From the 300 g of pumpkin I started with, I ended up with 170 g of finished purée.

Beat the eggs thoroughly, gradually adding the sugar, vanilla sugar, and salt, and continue beating until the mixture is very thick and pale. It should fall from the beaters in a slow, wide ribbon.

Add the pumpkin purée and fold in gently.

Combine the flour, cinnamon, and baking powder. Gradually fold the dry mixture into the eggs, mixing gently from the bottom up (the same way you would for a sponge cake batter).

Pour the batter onto a parchment-lined baking sheet. If you're not sure about the quality of your parchment, grease it with butter beforehand.

Bake in an oven preheated to 180°C (350°F). Bake for approximately 7–12 minutes. Keep a close eye on it — don't let the cake layer dry out.

As soon as the cake layer comes out of the oven, immediately flip it onto a kitchen towel lined with a sheet of parchment paper (or generously dusted with powdered sugar), and roll it up. Let it cool completely.

Make the cream. Beat the heavy cream thoroughly, gradually adding the powdered sugar. Add the cream cheese at room temperature and beat until combined.

Unroll the cake layer and spread the cream evenly over it. If desired, set aside a little cream for decorating.

Roll it back up. Refrigerate for one hour.

Decorate as desired. I spread the reserved cream over the top, sprinkled it with crushed walnuts, and piped additional cream on top using a pastry cone.

This pumpkin roll with cream filling is wonderfully delicate, unique, and delicious. It makes a perfect treat to enjoy with a cup of tea or coffee on a cool autumn evening!