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
- 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.
- Cooking pumpkin puree. Peel the pumpkin and cut it into cubes.
- 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.
- Puree the cooled baked pumpkin with a blender until smooth.
- Divide the eggs into yolks and whites. Place the dishes with egg whites in the refrigerator.
- Beat the yolks with a mixer. Add 50 g of sugar.
- Beat the yolks with sugar until whitened.
- Add pumpkin puree, sifted flour, soda, ground cinnamon, salt to the whipped yolks.
- Beat until smooth.
- We take out the egg whites from the refrigerator. Beat until fluffy and add 50 g of sugar.
- We continue to beat the whites with sugar until the peaks.
- Add half of the whipped proteins to the pumpkin-yolk mixture. Mix until smooth with a spoon or spatula.
- Add the remaining egg whites and mix gently. The dough should be fluffy.
- Cover the baking sheet with baking paper and grease it with oil. Pour out the dough.
- We form a rectangle, evenly distributing the dough over the parchment. I got a rectangle measuring 26×29 cm.
- We bake the pumpkin sponge cake in an oven preheated to 180 degrees for 10-15 minutes.
- Sprinkle the hot sponge cake with icing sugar, cover with clean baking paper.
- 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.
- We leave the biscuit roll to cool.
- We take out the cream from the refrigerator.
- Whisk the cream lightly. Add powdered sugar.
- Whisk the cream until peaks.
- Unfold the cooled pumpkin sponge cake and evenly grease it with jam. Put the whipped cream on top.
- Spread the cream evenly over the biscuit.
- Roll up the roll (no paper) and sprinkle it with powdered sugar. Place in the refrigerator for at least 1 hour.
- Pumpkin roll with jam and buttercream is ready. We cut it into portions.
- 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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