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Pumpkin Roll Cake with Vanilla-Raspberry Filling

  • (1)
  • Preparation time: 1 h 30 min
  • Difficulty:
  • Number of ingredients: 15
pumpkin roll cake with vanilla-raspberry filling

This recipe was created when I was fantasizing about vanilla ice cream with pumpkin seed oil, which blows me away time and time again. So I packed the flavors in a roll cake that turned out to be a real feast for the eyes. For freshness, I added raspberries to the vanilla filling and the result is fantastic. Instead of a vanilla pod, I used BAM vanilla paste, which has become a must in my kitchen, to flavor the filling. The pump makes it easy to measure, which is and extra plus in my eyes.

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Pumpkin Roll Cake with Vanilla-Raspberry Filling

  • Preparation time: 1 h 30 min
  • Difficulty:
  • Number of ingredients: 15

Ingredients:

  • 6 eggs (medium-sized)
  • 150 g granulated sugar
  • 2 tablespoons pumpkin seed oil
  • 1 packet vanilla sugar
  • 60 g all purpose flour
  • 100 g pumpkin seeds
  • 1⁄2 packet baking powder
  • 350 ml milk
  • 2 egg yolks (medium-sized)
  • 140 g granulated sugar
  • 3 pumps BAM vanilla paste
  • 50 g starch
  • 50 g butter
  • 100 g mascarpone cheese
  • 100 g fresh raspberries

Instructions:

1. Step

Preheat the oven to 180 °C (350 °F). Grind pumpkin seeds into a flour. Se- parate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the different types of sugar until pale and add the pumpkin oil while beating. Mix the flour, pumpkin flour and baking powder and add to the yolks. Mix with a hand mixer until smooth. In three stages, fold in the egg whites with a spatula. Line a baking tray with parchment paper. Spread out the batter evenly and bake for about 13 minutes.

2. Step

Spread out a clean kitchen towel on the work surface. Flip the baked sponge upside down onto a kitchen towel, peel off the parchment paper and use the towel to roll it lengthwise into a roll. Allow to cool.

3. Step

Bring 300 ml milk to a boil. Mix 50 ml milk with starch, sugar, egg yolks and vanilla paste until smooth. Stirring constantly, pour in the egg mixture and cook until it thickens. Remove from heat and add pieces of butter. Cover the filling with plastic wrap in direct contact and allow to cool.

4. Step

Whisk the cooled filling with a hand mixer until smooth. While mixing, add the mascarpone cheese, finally add the raspberries and mix quickly with a hand mixer.

5. Step

Roll out the cooled sponge and coat 3⁄4 of it with the filling. Using a kitchen towel, roll the sponge tightly into a roll. Wrap the roll cake in plastic foil and refrigerate for a couple of hours to set the filling, then decorate as desired.

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-0,99 €
Total:
8,91 €
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