Pumpkin roll with chestnut cream: a sweet recipe with the colors and flavors of autumn.
A fantastic dessert made of pumpkin sponge cake, filled with chestnut cream and cream. Beautiful to look at and really simple to prepare, great for all occasions. You can decorate it with leaf-shaped cookies or candied chestnuts, or change the filling, you can use just cream, or other creams you like best. Autumn is truly an endless source of inspiration. Try it now!
Below you will find other delicious pumpkin recipes:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 718.30 (Kcal)
- Carbohydrates 97.61 (g) of which sugars 74.30 (g)
- Proteins 8.05 (g)
- Fat 37.63 (g) of which saturated 1.08 (g)of which unsaturated 1.25 (g)
- Fibers 3.47 (g)
- Sodium 50.19 (mg)
Indicative values for a portion of 271 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for pumpkin roll with chestnut cream
- 7 oz pumpkin (pulp)
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 pinch ground cinnamon
- 3 eggs
- 3/4 cup sugar
- 2 tbsps honey
- 11.5 oz chestnut cream (1 jar)
- 2 cups cups fresh heavy cream
- 5.3 oz candied chestnuts (crumbled)
- 3 tbsps honey
- as needed water
- as needed unsweetened cocoa powder
Tools
- Blender Moulinex LM4351 Blendforce 2, Electric Blender with Powelix Technology, 800 W, 1.75 Liters, SmartLock System, Electric Blender with 3 Speeds and Thermoresistant Glass Jug
- Electric Whisk Moulinex HM450 PrepMix, Electric Whisk, 450 W Power, 5 Adjustable Speeds and a Turbo Button, 2 Stainless Steel Blades, 2 Kneading Hooks, Comfortable Use, White and Grey
- Spatula Amazon Basics – Silicone Spatulas, Set of 3 Pieces
Steps for pumpkin roll with chestnut cream
Let’s take the pumpkin, cut it into wedges. Place it on a baking sheet covered with parchment paper and bake in a static oven at 350°F for about 1 hour. Let it cool, remove the pulp with a teaspoon, then put it in a blender and blend until a puree is formed.
In a bowl, put the sifted flour, baking powder, and cinnamon. In another bowl, beat the eggs with the sugar and honey using an electric mixer until you get a light and frothy mixture. Combine the flour, baking powder, and cinnamon mixture and mix everything gently from bottom to top. Finally, add the pumpkin puree, and mix.
Pour the batter into a rectangular pan (16×12 inches) lined with parchment paper, and level with a spatula. Bake in a preheated static oven at 350°F for about 20 minutes. Convection oven at 350°F for 10 minutes. Once cooked, cover the sponge cake with another damp and squeezed parchment paper and roll it gently onto itself.
In the meantime, prepare the chestnut cream. In a bowl, whip the cold cream with the electric mixer. Once well whipped, add half of the chestnut cream jar, which we have softened in a bowl with 3 teaspoons of honey. Mix gently from bottom to top, a little at a time. The cream is ready.
Take the roll, which will be completely cold, unroll it, and start filling it. Spread a layer of chestnut cream on the base, then half of the chestnut and cream mixture, and the crumbled candied chestnuts. Roll it up again, and spread the remaining chestnut and cream mixture on the roll’s surface, sprinkle with cocoa, and decorate with the remaining candied chestnuts. Leave it in the fridge before serving.
Storage, Tips for Pumpkin Roll with Chestnut Cream
The sponge cake should not be overcooked, if it dries out it cannot be rolled. It can be prepared in advance because once rolled and cooled it can be frozen.
