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Pumpkin Roulade with Mascarpone and Amaretti Cream
Ingredients:
3/4 cup of flour
1 tsp of ground cinnamon
1 tsp baking powder
1/2 tsp of ground ginger
1/4 tsp of kosher salt
1 tsp of vanilla extract
3 eggs
2/4 cups of sugar
2/3 cup of pumpkin puree
Filling:
1 cup of mascarpone
1/2 cup of heavy cream
1/4 cup of sugar
1 tbl confectioners’ sugar
5 small amaretti cookies
Method:
Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. The parchment paper should completely cover the sheet.
In a bowl, swift the flour, cinnamon, baking powder, ginger and salt. In another bowl, beat the eggs until light and fluffy (about 3 minutes). Add in the sugar and beat until mixed. Fold on the pumpkin puree and vanilla. Fold in the flour mixture. Pour the mixture on top of the parchment paper. Using an offset spatula, spread the mixture to cream an even layer of the batter and get rid of any air bubbles. Bake for 10-12 minutes or a toothpick inserted in the center of the cake comes out clean. While the cake is baking, dust a kitchen towel with confectioners’ sugar and place on a baking sheet or tray. As soon as the cake is cooked, carefully invert it onto the towel and peel off the parchment. Immediately roll the cake into a log shape keeping the last fold down on the baking sheet. If you don’t roll the cake immediately it will become less malleable and difficult to work with.
Leave the cake in the fridge while you make the filling. Beat the mascarpone, sugar and confectioners’ sugar until smooth (about 2 minutes). Using a grater, grate the mascarpone cooking until the mixture and fold until fully incorporated. Un-roll the cake and leave flat on the baking sheet. Using an offset spatula or the back of a spoon, add the mascarpone mixture and spread an even layer. Leave 1/8 inch border. Roll the cake again as tightly as possible making sure the filling stays smoothly inside the cake. Dust with confectioners’ sugar and serve. Enjoy!

Pumpkin Roulade with Mascarpone and Amaretti Cream

Ingredients:

  • 3/4 cup of flour
  • 1 tsp of ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp of ground ginger
  • 1/4 tsp of kosher salt
  • 1 tsp of vanilla extract
  • 3 eggs
  • 2/4 cups of sugar
  • 2/3 cup of pumpkin puree

Filling:

  • 1 cup of mascarpone
  • 1/2 cup of heavy cream
  • 1/4 cup of sugar
  • 1 tbl confectioners’ sugar
  • 5 small amaretti cookies

Method:

  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. The parchment paper should completely cover the sheet.
  2. In a bowl, swift the flour, cinnamon, baking powder, ginger and salt. In another bowl, beat the eggs until light and fluffy (about 3 minutes). Add in the sugar and beat until mixed. Fold on the pumpkin puree and vanilla. Fold in the flour mixture. Pour the mixture on top of the parchment paper. Using an offset spatula, spread the mixture to cream an even layer of the batter and get rid of any air bubbles. Bake for 10-12 minutes or a toothpick inserted in the center of the cake comes out clean. While the cake is baking, dust a kitchen towel with confectioners’ sugar and place on a baking sheet or tray. As soon as the cake is cooked, carefully invert it onto the towel and peel off the parchment. Immediately roll the cake into a log shape keeping the last fold down on the baking sheet. If you don’t roll the cake immediately it will become less malleable and difficult to work with.
  3. Leave the cake in the fridge while you make the filling. Beat the mascarpone, sugar and confectioners’ sugar until smooth (about 2 minutes). Using a grater, grate the mascarpone cooking until the mixture and fold until fully incorporated. Un-roll the cake and leave flat on the baking sheet. Using an offset spatula or the back of a spoon, add the mascarpone mixture and spread an even layer. Leave 1/8 inch border. Roll the cake again as tightly as possible making sure the filling stays smoothly inside the cake. Dust with confectioners’ sugar and serve. Enjoy!