Pumpkin roll with tea

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In fact, the pumpkin here almost exclusively for the rich and vibrant color biscuit. Interesting baking!

Pumpkin roll recipe

Ingredients:

Chicken Egg - 2 pcs
Sugar - 100 g
Pumpkin puree - 125 g
Baking powder - 1 tsp (No slides)
Salt - 1 pinch
Ground cinnamon - ½ teaspoon
Wheat flour - 125 g

For the cream:

Curd Cheese - 200 g
Cream 33-35% - 200 g
Sugar or powder - 2-3 tablespoons

Preparation:


1. In a bowl, combine the eggs with 100 g of sugar and beat with a mixer for 5-6 minutes until a fluffy solid mass.

2. Then, the resulting egg mass add 125 g of sieved wheat flour, a pinch of salt, ½ h. l. ground cinnamon, 1 hr. l. disintegrant, and 125 g of pumpkin puree.

Thoroughly mix the dough spatula to avoid lumps.
Optionally, you can add a pinch of vanilla for flavor.

3. Form for baking parchment was covered with baking paper and spread the dough into it.
Uniformly distributed over the entire surface, and a ship heated to 180 C oven for about 15 minutes.

4. Some time later, the cake from the oven.
Overturn on a kitchen towel and gently we fold it into a roll together with the parchment.

We leave until cool.

5. Meanwhile, make the cream.

To do this, beat chilled cream with curd cheese and sugar until smooth consistency.
Sweetness can be adjusted to your taste.

6. Carefully unwrap the cake cooled, remove the paper, and gently lubricates the cream over the entire surface.

Then turn off again.

7. Ready roll lubricates the cream on top and on the sides.

Harvesting in the refrigerator for 60 minutes.

Decorate roulade with fresh berries and serve.

Bon Appetit!

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