Ginger and pumpkin roll with mascarpone

Category: Bakery products
Ginger and pumpkin roll with mascarpone

Ingredients

pumpkin puree 200g
flour 120g
powdered sugar 70g
eggs are large 3 pcs
salt, cinnamon and ginger powder 4 g each
soda and baking powder 3 g each
nutmeg pinch
For the cream:
mascarpone 340g
powdered sugar 170g
cream 35% 30g
candied ginger 90g
sea ​​salt pinch

Cooking method

  • Found another recipe in the magazine "Gastronom" for the disposal of the pumpkin of last year's harvest.
  • It is prepared very easily and quickly.
  • Let's start with pumpkin puree. For him, it is better to use baked pumpkin, since the puree should not be watery.
  • Combine flour, baking powder, baking soda, cinnamon, ginger powder, salt and nutmeg.
  • Beat eggs with icing sugar for 3 minutes until fluffy.
  • At a slow speed, mix the egg mass with the pumpkin puree and gradually add all the flour.
  • Pour the dough onto a greased baking sheet lined with baking paper. Bake at 190 * 10-12 minutes.
  • Meanwhile, spread a towel on the table, sprinkle it with powdered sugar and prepare the cream while the roll is being prepared.
  • Whisk the mascarpone with icing sugar and cream. Add candied fruits and salt.
  • Turn the finished dough out of the mold on a towel, immediately roll it into a roll and cool on a wire rack.
  • Ginger and pumpkin roll with mascarpone
  • Then unfold the roll, grease it with cream and wrap it again. Trim the edges of the roll and refrigerate for 1 hour.
  • Serve with powdered sugar.
  • Ginger and pumpkin roll with mascarpone

The dish is designed for

6-8 servings

Time for preparing:

1 hour + 1 hour cooling

Cooking program:

oven

Note

Unusually airy delicious roll for a romantic evening!

Gasha
Marish, how delicious it is !!! And what a fluffy !!!
MariS
Deliciously delicious, Gashun! Mom rated it as the finest of all my previous concoctions. Only you need to bake the roll thinner, I did not respect the size - it turned out to be a bit thick.
Twist
Marisha, wonderful roll! And very, very tasty! I made cakes for a buffet table using this recipe. True, I made some additions.
MariS
Thank you, Marishka! I knew we were soul mates!
And what kind of supplements did you have - I intrigued ... Xia?
This roll on the 2nd day seemed to me even tastier, sorry, there is not much left.
Twist
Marish, I did it without soda, squeezed juice (instead of powder) from the grated ginger root and added lime zest to the dough. And she did not use nutmeg - among the guests there were people who did not perceive it in any form.
And in the cream I used "Almette" and also added zest and a little with a little lime juice.
MariS
Quote: Twist

Marish, I did it without soda, squeezed juice (instead of powder) from the grated ginger root and added lime zest to the dough.
And in the cream I used "Almette" and also added zest and a little with a little lime juice.

With fresh ginger, I can imagine how delicious and aromatic!
I also thought about "Almetta" - it would be perfect in the absence of "Mascarpone"!
Thank you, Marishkathat shared her additions!
MariS
While I was cooking and baking Christmas (Torun) gingerbread, I remembered the familiar aroma of this gingerbread roll. I baked it too - it's very fast. Supplemented with zest, on the advice of Marisha Twist, and also their candied orange fruits.
It turned out to be a very New Year's dessert!

Ginger and pumpkin roll with mascarpone
Ginger and pumpkin roll with mascarpone

There is still time to decorate the roll! Serve with mint and a scoop of ice cream.

Happy New Year, my dears! I wish you immeasurable happiness, good luck and prosperity in your families! And whatever you have in mind, let it come true!

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