Pumpkin Biscuit with Jam and Buttercream

by Editorial Staff

Pumpkin roll with jam and buttercream is a perfect combination of pumpkin sponge cake and pumpkin jam and whipped cream filling. The addition of cinnamon to the biscuit complements the sweet pumpkin with an incredibly mouth-watering flavor. The dish is bright, tasty, and very beautiful!

Ingredients

  • Pumpkin – 300 g (pumpkin puree – 160 g)
  • Eggs – 3 pcs.
  • Sugar – 100 g
  • Flour – 120 g
  • Ground cinnamon – 0.5 teaspoon
  • Soda – 0.5 teaspoon
  • Salt – 0.5 teaspoon
  • Jam (pumpkin) – 120 g
  • Cream, 33% fat – 200 ml
  • Powdered sugar – 4-5 tbsp
  • Vegetable oil – for greasing parchment

Directions

  1. We prepare the necessary products. Place the cream, a container for whipping cream, and a mixer whisk in the refrigerator so that the cream is well-whipped.
  2. Cooking pumpkin puree. Peel the pumpkin and cut it into cubes.
  3. Put the chopped pumpkin in a baking dish, place in a preheated oven, and bake at 180 degrees. My pumpkin was baked for 40 minutes. Then cool the pumpkin.
  4. Puree the cooled baked pumpkin with a blender until smooth.
  5. Divide the eggs into yolks and whites. Place the dishes with egg whites in the refrigerator.
  6. Beat the yolks with a mixer. Add 50 g of sugar.
  7. Beat the yolks with sugar until whitened.
  8. Add pumpkin puree, sifted flour, soda, ground cinnamon, salt to the whipped yolks.
  9. Beat until smooth.
  10. We take out the egg whites from the refrigerator. Beat until fluffy and add 50 g of sugar.
  11. We continue to beat the whites with sugar until the peaks.
  12. Add half of the whipped proteins to the pumpkin-yolk mixture. Mix until smooth with a spoon or spatula.
  13. Add the remaining egg whites and mix gently. The dough should be fluffy.
  14. Cover the baking sheet with baking paper and grease it with oil. Pour out the dough.
  15. We form a rectangle, evenly distributing the dough over the parchment. I got a rectangle measuring 26×29 cm.
  16. We bake the pumpkin sponge cake in an oven preheated to 180 degrees for 10-15 minutes.
  17. Sprinkle the hot sponge cake with icing sugar, cover with clean baking paper.
  18. Gently turn the biscuit over. We remove the paper on which it was baked. Together with the paper on which the biscuit lies, we roll it into a roll.
  19. We leave the biscuit roll to cool.
  20. We take out the cream from the refrigerator.
  21. Whisk the cream lightly. Add powdered sugar.
  22. Whisk the cream until peaks.
  23. Unfold the cooled pumpkin sponge cake and evenly grease it with jam. Put the whipped cream on top.
  24. Spread the cream evenly over the biscuit.
  25. Roll up the roll (no paper) and sprinkle it with powdered sugar. Place in the refrigerator for at least 1 hour.
  26. Pumpkin roll with jam and buttercream is ready. We cut it into portions.
  27. It’s nice, not in a hurry, to eat a biscuit roll, washed down with herbal tea, and admiring the beauty outside the window.

Enjoy your tea!

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