A colorful biscuit roll with pumpkin and curd cream is a real gift for "pumpkin-eaters". The presence of pumpkin in the product is only slightly reminiscent of distant notes of taste, giving way to a delicate curd mass.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pumpkin fans always try to use orange pet in many dishes. After all, she is a wonderful useful component for many dishes. Today, for them and lovers of delicious and sweet pastries, I propose a recipe for a biscuit roll with pumpkin chips and cottage cheese cream. Delicate spicy biscuit and cream based on creamy cottage cheese - a simple and affordable recipe. This sweetness goes well with a cup of tea, freshly brewed coffee or hot milk.
This recipe presented is the most common whipped cream biscuit dough. Such a roll recipe is store rolls from the childhood of the Soviet past. It was then that they were so tasty, sweet, soaked and sold by weight. Now you can't buy this, but you can cook it at home and remember the great forgotten taste of the past.
This recipe is just one of many famous similar desserts. Because pumpkin shavings can be substituted for a wide variety of foods like apples, carrots, cocoa powder, cinnamon powder, coconut, etc. For the filling, not only curd cream is also used to taste, but also ready-made jams, jams, confitures, butter or custard creams.
- Caloric content per 100 g - 295 kcal.
- Servings - 1 roll
- Cooking time - 1.5 hours, plus time for cooling the cake
Ingredients:
- Pumpkin - 300 g (for biscuit)
- Flour - 200 g (for biscuit)
- Salt - a pinch (for biscuit)
- Eggs - 4 pcs. (for biscuit)
- Sugar - 100 g (for biscuit)
- Orange zest - 1 tablespoon (for biscuit)
- Cottage cheese - 350 g (for cream)
- Sour cream - 100 g (for cream)
- Butter - 100 g (for cream)
- Sugar - 100 g or to taste (for cream)
Cooking a sponge roll with pumpkin and cottage cheese cream:
1. Peel the pumpkin, remove the seeds and peel the fibers. Grate it on a coarse grater.
2. Break the eggs and separate the whites from the yolks. Pour the proteins into a dry container and refrigerate.
3. Pour sugar over the yolks.
4. Whisk the yolks until smooth and the sugar dissolves. The mass should double in volume and lighten slightly, acquiring a lemon color.
5. Sift flour to the beaten yolks through a fine sieve.
6. Knead the dough until smooth.
7. Pour the pumpkin shavings into the dough.
8. Knead the dough again. The most convenient way to do this is with a mixer with whisk attachments.
9. Add a pinch of salt to the proteins and beat with a mixer in a tight, stable airy foam until peaks.
10. Gradually add whipped egg whites into the dough.
11. Slowly knead the dough, adding proteins, so that the air does not escape.
12. You should have an airy and tender dough.
13. Cover a baking sheet with parchment and place the dough about 1 cm thick on it in an even rectangular layer.
14. Heat the oven to 180 degrees and bake the cake for 15 minutes.
15. Remove the crust from the parchment while still hot and turn it upside down.
16. Roll the dough into a roll and wrap it in parchment paper. Leave it to cool completely. If it cools down with an even cake, then it will be difficult to roll it up later.
17. By the time the cake has cooled, start making the cream. Place butter at room temperature in a bowl and add sugar. Whisk until fluffy. Try to completely dissolve the sugar, otherwise it will crunch on your teeth.
18. Combine cottage cheese with sour cream and beat well with a blender to break all the lumps.
19. Put the butter mass to the curd mass and mix well with a blender.
20. Unfold the cake and apply the cream in a thin layer of 7-8 mm.
21. Roll the cake back into a roll.
22. Wrap the roll with cling film and refrigerate for soaking and cooling.
23. After 3-4 hours, unfold the roll, put it in the form with the seam down, decorate with powdered sugar and serve.
See also a video recipe on how to make a pumpkin roll with curd cream.
