Pumpkin Roll Supreme
Pumpkin Roll Supreme is a dessert that serves 23. This recipe covers 3% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 166 calories, 3g of protein, and 8g of fat per serving. It can be enjoyed any time, but it is especially good for Thanksgiving. A mixture of cream cheese, butter, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 35 minutes.
Instructions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10x15 inch jelly roll pan.
In a large bowl, beat eggs until fluffy. Beat in sugar until fluffiness resumes. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture.
Spread in prepared pan; sprinkle with nuts.
Bake in preheated oven 15 minutes.
Sprinkle a kitchen towel with confectioner's sugar. Turn cake out onto towel while still hot. Carefully roll cake in towel, long ends together, and let cool completely.
To Make Filling: In medium bowl, cream together cream cheese, butter and confectioners' sugar. Stir in vanilla.
Carefully unroll cooled cake and remove kitchen towel.
Spread cake with filling and re-roll. Refrigerate until ready to serve.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Pumpkin Rolls works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Taittinger Brut La Francaise. It has 4.3 out of 5 stars and a bottle costs about 45 dollars.
Taittinger Brut La Francaise
This Champagne is a blend of some 30 Chardonnay and Pinot Noir vineyards, respectively 40% and 60% of the total, from several harvests of perfectly ripened grapes.