Pumpkin-curd biscuit roll

Pumpkin-curd biscuit roll – a detailed recipe cooking. Time: 1 hour. 55 minutes Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Biscuit

• 0.75 Art. premium flour
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 0.25 tsp ground nutmeg
• 0.5 tsp salt
• 3 very large eggs at room temperature
• 1 tbsp. granulated sugar
• 0.75 Art. pumpkin puree
• 0.25 Art. powdered sugar and optionally for sprinkling

Filling

• 330 gr mascarpone cheese
• 1.25 Art. sifted icing sugar
• 2 tbsp. l fat cream
• 0.25 Art. chopped dried candied ginger (candied fruit)
• A pinch of coarse salt

Recipes with similar ingredients: premium flour, dough biscuit, mascarpone cheese, eggs, cream, pumpkin puree, candied fruit, ground ginger, nutmeg, cinnamon

Recipe preparation:

1. Preheat the oven to 190 ° C. Oil mold 30 x 40 cm 2.5 cm high. Lay out the form with parchment paper, grease and sprinkle flour on paper.
2. Sift flour, baking powder, baking soda into a small bowl, cinnamon, ginger, nutmeg and salt, mix well. Put eggs and granulated sugar in the mixer bowl with the with a spatula and beat at medium high speed for 3 minutes, until the mixture has thickened. Turning the mixer on low speed, add the pumpkin, then slowly pour the flour mixture, wait, when all the ingredients are mixed. Finish kneading the dough. rubber spatula. Pour into prepared mold and evenly distribute. Bake the pie for 10-12 minutes until it becomes resilient.
3. While the cake is baking, lay out a clean, thin cloth towel on a flat surface and sift over it 0.25 st. powdered sugar, evenly distributing it over the entire surface. how just you take the cake out of the oven, separate it from the sides of the form and turn right on the prepared towel. Take off parchment paper. Roll the warm cake very carefully and towel together starting at the short end of the pie. Give it completely cool on a wire rack.
4. Make the filling. In the bowl of the electric mixer with beat the mascarpone, icing sugar for about a minute with a spatula and cream until the mixture is light and lush. Intervene candied ginger and salt. Carefully unwind the pie on the board, so so that the towel is down. Spread the dough evenly stuffing. Roll the pie back into the roll. Remove the towel and trim the ends to make even edges. Sprinkle sugar slice with powder. Pumpkin roll recipe.