Pumpkin Dessert
Baking and Desserts • World
Description
Pumpkin Dessert
Ingredients
- Wheat Flour 5 oz
- Baking Powder 1 tablespoon
- Salt ¼ teaspoon
- Ground Cinnamon ½ teaspoon
- Ground clove ½ teaspoon
- Activated Baking Soda ½ teaspoon
- Large eggs 3 pieces
- Chestnut puree ¾ cup
- Nuts to taste
- Cream 20 fl oz
- Sugar 1 cup
- Cottage cheese 10 oz
- Vanilla salt 2 tablespoons
Step-by-Step Guide
Step 1
Slice the pumpkin into thin slices and place it in a preheated oven at 320°F or in an air fryer for 30 minutes. Cool the cooked pumpkin and puree it — the best way to do this is either in a mortar or in a meat grinder. Then sift the flour with the baking powder and baking soda.
Step 2
Combine 3 large eggs with sugar. Beat in a food processor or with a mixer for 3–4 minutes until a thick, fluffy mass forms. During the beating process, gradually add ground cinnamon and cloves, and vanilla sugar. Gradually add the flour with baking powder, mixing for about a minute on low speed. Finally, add the pumpkin puree and gently fold it into the mixture with a fork. Mix carefully to avoid deflating the batter.
Step 3
Line a baking sheet with parchment paper (or place a silicone mat on it). Spread the thick batter evenly over the mat. Place it in a preheated oven at 375°F for 15 minutes. The key is not to overbake the roll, or it will become brittle and will not roll well. Sprinkle a very clean kitchen towel with sugar, using 2–3 large pinches: the sugar is needed to make it easier to roll the dough and to prevent it from sticking to the towel.
Step 4
Remove the baking sheet with the roll from the oven, take off the mat, immediately flip it over onto the towel, and carefully separate the mat from the dough: it comes off very easily while the dough is hot. Sprinkle the roll with sugar, use the towel to roll it up, and place it on a cooling rack. It should cool in this rolled-up form. If you leave the dough to cool unrolled, it will not roll up again when cold — it will crumble.
Step 5
While the dough cools, prepare the cream. Whip the cream separately with vanilla, sugar, and a few drops of almond essence. Whip the soft cottage cheese (without sugar) separately. Whip just to make the cottage cheese fluffier and easier to combine with the cream. Gently mix the cream and cottage cheese. The cream is ready.
Step 6
Unroll the cooled roll and spread it with cream. Roll the roll up again and place it in the refrigerator for at least half an hour — and the pumpkin dessert is ready.
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