Sweet pumpkin roll for tea: how to make a delicious autumn dessert
Delicious autumn pumpkin is a great base for making very simple and quick desserts. For example, a sweet roll for tea. For the dough, you need to turn the vegetable into a regular mashed potato.
The idea of making a sweet pumpkin roll for tea was published on the Instagram page of food blogger Valeria Veligura (yummy.lera). It's best to eat the dessert the next day so that it can soak in. But if you really want to, you can eat it 2 hours after baking.
Recipe for sweet pumpkin roll for tea
Source: Screenshot of the post on the Instagram page of food blogger Valeria Veligura
Ingredients:
- salt - a pinch
- pumpkin puree - 200 g
- vegetable oil - 25 ml.
- flour - 120 g
- baking powder - 5 g
- spice mix: cinnamon, nutmeg, cloves, ginger, cardamom, etc. - 1 tbsp
- powdered sugar
- zest of 1 orange
How to make the dough:
Beat the pumpkin with an immersion blender
Source: Screenshot of the post on the Instagram page of food blogger Valeria Veligura
1. Beat the eggs with sugar and salt until fluffy and light (10 minutes).
2. Add pumpkin puree, oil and mix.
3. Sift in the flour, baking powder, and spices.
Bake the pumpkin base for the roll
Source: Screenshot of the post on the Instagram page of food blogger Valeria Veligura
4. Add the zest and mix again.
5. Put the dough on a baking sheet with parchment.
Wrap the dough in a towel
Source: Screenshot of the post on the Instagram page of food blogger Valeria Veligura
6. Level it well.
7. Bake in a preheated 180 degree oven for 15 minutes.
8. Immediately remove the parchment, wrap in a towel and let cool completely.
Wrapping a roll with cream
Source: Screenshot of the post on the Instagram page of food blogger Valeria Veligura
9. For the cream cheese, cream, powdered sugar and zest, beat until thick.
10. Assemble the roll.
11. Spread the cream evenly on the sponge cake and wrap it tightly in the roll.
Ready pumpkin roll
Source: Screenshot of the post on the Instagram page of food blogger Valeria Veligura
12. Wrap in cling film and refrigerate for at least 2 hours, preferably overnight.
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