Oh those pumpkins… They labeled my autumn. I ate them as a side dish with potatoes, then mashed as a soup, as a snack… and now I decided it’s time to make a cake.
Recipe is really straight forward.
I took Hokkaido pumpkin, cut it in two, took all the seeds out, and baked it till it got soft. Take the soft parts and just turn it into puree. With a fork or food processor.
Prepare fluffy biscuit with flour, eggs, sugar, a little bit of cinnamon, because it has a great marriage with the pumpkin.
Frosting is also very simple, and it is, if you ask me, the best! Cream cheese, powdered sugar, lemon’s peel and juice.
I will write several tips for success in rolling the roll, because those Jedi who have mastered the skill of rolling know that the way to the stars is paved with Sizif’s stones.
- Make sure that you put some butter and flour before you put mixture of the baking paper.
- When the biscuit is baked, transfer it to another baking paper of cloth, which you put some powdered sugar on, and carefully roll it while it is hot. In this way you are forming the roll.
- When it’s filled with frosting, wrap it in the plastic foil until its completely cooled down.
Posuda broj 1
¾ šolje brašna
½ tea spoon baking powder
½ tea spoon baking soda
½ tea spoon cinnamon
Pinch of salt
Posuda broj 2
1 cup sugar
1 cup pumpkin puree
Posuda broj 3
200gr cream cheese
1 cup powder sugar
½ lemon juice and peel
Mix dry ingredients in one pot, wet in the other and then mix it all together. Pour the mixture on the baking paper, which is greased from butter or oil. Bake it 190 degrees for 15 minutes. Test it with the toothpick, if it goes clean out, that the biscuit is done and ready.
Treat the biscuit as it is described above.
Put some creme cheese frosting on it and roll it. Leave it for an hour until its completely cooled down. Put some powdered sugar on it.
It is perfect to eat it with tea, as a breakfast, snack, as a replacement for a friend…
Bon Appetit! 🙂