Pumpkin roll is one of my favourite autumn cakes. Light and fluffy with a lovely cinnamon aroma it’s perfect served at the end of a meal or for an afternoon tea.

I filled it with Namelaka instead of using the classic cream cheese. The result is a delicious dessert, delicate and airy.The Namelaka cream has a fantastic texture: a cross between a white chocolate ganache and a creme patissiere…. a divine combination! Try it and you will love it!

Pumpkin roll con zucchero al velo

Pumpkin roll filled with Namelaka cream

Ingredients

  • For the cake batter
  • caster sugar: 200 grams
  • eggs at room temperature: 3
  • pumpkin puree: 150 grams
  • plain flour: 100 grams
  • baking powder: 1/2 tsp
  • bicarbonate of soda: 1/2 tsp
  • cinnamon powder: 1 tsp
  • pumpkin spice: 1/2 tsp
  • parsley, sesame seeds, salt, pepper, grated nutmeg a pinch
  • salt a pinch
  • For the Namelaka
  • white choccolate: 170 grams
  • whole milk: 100 grams
  • double cream: 200 grams
  • glucose syrup: 10 grams
  • gelatine leaves: 8 grams

Instructions

    Cake batter
    1. Preheat the oven to 180°C. Grease a 22x32 cm jelly roll-pan and line it with wet parchment paper.
    2. Sift together flour, baking powder, bicarbonate, salt and spices.
    3. Beat the eggs with the sugar using a balloon whisk. Add the pumpkin puree and mix until well combined.
    4. Stir in the flour mixture then pour the batter into the prepared pan.
    5. Bake for 12-15 minutes into the preheated oven until the top of the cake springs back when touched.
    6. Remove the cake from the pan and put it on a towel leaving the parchement paper attached underneath. Sprinkle the cake top with caster sugar, cover with cling film and roll tight from the narrow end leaving the cling film on the inside and the parchment paper on the outside. Wrap in a kitchen towel and let it cool down completely.
    Namelaka cream
    1. Melt the white chocolate.
    2. Soak the gelatine leaves in cold water for 10 minutes.
    3. Bring the milk to the boil with the glucose syrup.
    4. Squeeze the gelatine and add it to the hot milk
    5. Pour the milk mixture on the chocolate, a little at a time, mixing well using a rubber spatula.
    6. Once you have a smooth mixture add the double cream, stir until smooth. Blend with using a stick blender then cover with cling film and refrigeratefor at least 6 hours (or overnight).
    7. Beat the Namelaka with an electric mixer until stiff peaks. Unroll the cake and loosen the parchment paper only along the edges.
    8. Remove the cling film and spread the Namelaka over the cake.
    9. Reroll the cake carefully removing the parchment paper, wrap in cling film and refrigerate for at least 3-4 hours.
    10. Sprinkle with powder sugar before serving.Pumpkin roll con zucchero al velo

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