Pumpkin Roulade with Ginger Buttercream

Name: Pumpkin Roulade with Ginger Buttercream
Prep time: 1 h 57 min
Cook time: 1 h 57 min
Total time: 1 h 57 min
Yield: 8
Cuisine: German, European
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 184 grams canned pumpkin (not pie filling); 30 grams confectioners sugar, plus extra for dusting; 150 grams sifted confectioners sugar; 35 milliliters minced dried crystallized ginger (not in syrup); 3 extra larges eggs, at room temperature; 94 grams all-purpose flour; 200 grams granulated sugar; 1 teaspoon ground cinnamon; 1 yeaspoon ground ginger; 0 teaspoons ground nutmeg; 2 Tbsps heavy cream; 1 teaspoons kosher salt; 1 pinch Pinch kosher salt; 340 grams Italian mascarpone cheese

Pumpkin Roulade with Ginger Buttercream could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 488 calories, 7g of protein, and 23g of fat. Head to the store and pick up baking powder, ground cinnamon, kosher salt, and a few other things to make it today. It works well as a very reasonably priced hor d'oeuvre. From preparation to the plate, this recipe takes roughly 1 hour and 57 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Paper

Oven

Frying Pan

In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine.

Ingredients you will need

Baking Soda

Cinnamon

Ginger

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Bowl

Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula.

Ingredients you will need

Granulated Sugar

Pumpkin

All Purpose Flour

Egg

Equipment you will use

Hand Mixer

Spatula

Blender

Bowl

Pour into the prepared pan and spread evenly.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.

Equipment you will use

Oven

While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

Ingredients you will need

Powdered Sugar

Roll

Equipment you will use

Baking Paper

Kitchen Towels

Wire Rack

Oven

Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.

Ingredients you will need

Powdered Sugar

Candied Ginger

Mascarpone

Cream

Salt

Equipment you will use

Hand Mixer

Bowl

To assemble, carefully unroll the cake onto a board with the towel underneath.

Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide.

Ingredients you will need

Spread

Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

Ingredients you will need

Powdered Sugar

Equipment

Ingredients

Servings:

1teaspoons

baking powder 1teaspoons

baking soda 184grams

canned pumpkin (not pie filling)30grams

confectioners' sugar, plus extra for dusting 150grams

sifted confectioners' sugar 35milliliters

minced dried crystallized ginger (not in syrup)3extra larges

eggs, at room temperature 94grams

all-purpose flour 200grams

granulated sugar 1teaspoon

ground cinnamon 1

yeaspoon ground ginger 0teaspoons

ground nutmeg 2Tbsps

heavy cream 1teaspoons

kosher salt 1pinch

Pinch kosher salt 340grams

Italian mascarpone cheese

Recommended wine: Riesling, Dornfelder

Rouladen works really well with Riesling and Dornfelder. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. The NV Ruinart , Wine with a 5 out of 5 star rating seems like a good match. It costs about 89 dollars per bottle.