Pumpkin roll with chestnut cream: 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, perfect for any occasion. You can decorate it with leaf-shaped cookies or marron glacé, or change the filling, you can use only cream, or other creams you like best. Autumn is truly an endless source of inspiration. Try it now!
Below are some other delicious recipes with pumpkin:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6
- 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)
- 0.8 cups all-purpose flour
- 1 teaspoon baking powder
- 1 pinch ground cinnamon
- 3 eggs
- 0.75 cups sugar
- 2 tablespoons honey
- 11.6 oz chestnut cream (1 jar)
- 2.1 cups heavy cream
- 5.3 oz marron glacés (crumbled)
- 3 tablespoons honey
- to taste water
- to taste 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 Heat-Resistant Glass Jar
- Electric mixer Moulinex HM450 PrepMix, Electric Mixer, 450 W Power, 5 Adjustable Speeds and a Turbo Button, 2 Stainless Steel Blades, 2 Kneading Hooks, Comfortable Use, White and Gray
- Spatula Amazon Basics – Silicone Spatulas, Set of 3 Pieces
Steps for pumpkin roll with chestnut cream
Take the pumpkin, cut it into wedges, and place them on a baking tray lined with parchment paper. Bake in a static oven at 356°F for about 1 hour. Let it cool, remove the pulp with a teaspoon, then put it in a blender and blend until it becomes a puree.
In a bowl, put the sifted flour, baking powder, and cinnamon. In another bowl, beat the eggs with the sugar and honey with an electric mixer until you get a light and frothy mixture. Add the flour, baking powder, and cinnamon mixture and mix everything gently, from bottom to top. Lastly, add the pumpkin puree and mix.
Pour the obtained batter into a rectangular baking tray (16×12 inches), lined with parchment paper, and level it with a spatula. Bake in a preheated static oven at 356°F for about 20 minutes. In a ventilated oven at 356°F for 10 minutes. Once cooked, cover the sponge cake with another damp and squeezed sheet of parchment paper and roll it up gently.
Meanwhile, let’s 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 will 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 cool, unroll it, and start filling it. Place a layer of chestnut cream on the base, followed by half of the chestnut and cream mixture, and the crumbled marron glacé. Roll it up again and spread the remaining chestnut and cream mixture on the surface of the roll, sprinkle with cocoa, and decorate with the remaining marron glacé. Leave in the fridge before serving.
Storage, advice for pumpkin roll with chestnut cream
The sponge cake should not be overcooked; if it dries out, it will not be possible to roll it. It can be prepared in advance because once rolled and cooled, it can be frozen.
