Description
Moist sponge cake is a beautiful honey color with a charming spicy aroma, a gentle cream... Very tasty!
Ingredients
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Flour
95 g
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Leavening agent
0.5 tsp
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Soda
0.5 tsp
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Cinnamon
0.5 tsp
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Allspice
0.25 tsp
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Salt
0.25 tsp
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Chicken egg
3 piece
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Sugar
200 g
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Vanilla
1 tsp
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Puree vegetables
150 g
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Cheese curd
226 g
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Butter
28 g
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Powdered sugar
115 g
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Walnuts
100 g
Cooking
Preheat the oven to 190 gr. A baking tray (38 x 25 cm) oil and cover with baking paper. The paper also lubricate and sprinkle with flour. In a bowl, sift together the flour, baking powder, baking soda, cinnamon and allspice.
Eggs at room temperature combine it with sugar.
Beat with a mixer at maximum speed until the mixture becomes light, thick and lush.
It should work with the blades of the mixer flat ribbons.
Beat in egg mixture, 1/2 tsp vanilla and pumpkin puree.
Pumpkin puree prepare in advance. For this you can bake a pumpkin or steamed, and then turn into a puree using a blender.
Gently stir in the pumpkin-egg mixture into the flour mixture.
Pour on the prepared cookie sheet, flatten. Bake for 13 - 15 minutes until dry matches.
Immediately after you pulled the base of the loaf from the oven, flip it over on a towel, lightly dusted with icing sugar. Carefully remove the paper, sprinkle with powdered sugar.
Roll into a roll together with the towel while base is still hot and soft. Let cool completely on wire rack.
For the filling, whisk the cream cheese with butter and 1/2 tsp vanilla to the mass was light in color and fluffy. Then add the powdered sugar and whisk again until smooth.
Stir in the nuts.
Expand the roll and evenly distribute it stuffing. Again roll into a log, cover and refrigerate for several hours or overnight.
You can serve the rolls right away, but refrigerated it will be better to cut. Just before serving sprinkle with powdered sugar. Bon appetit!
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