Pumpkin roulet with cream filling

To prepare pumpkin biscuit, we will need the following ingredients: chicken eggs, pumpkin mashed potatoes, granulated sugar, wheat flour, orange zest, vegetable oil without smell, baking powder and salt.

Four large eggs, dry and carefully separate the proteins from the yolks.

We pour 100 grams into the beating container (leave 50 grams for whipping proteins) sugar and add 1 teaspoon of grated orange zest (thin upper layer of the peel).

Ripe sugar with zest for a couple of minutes. After that, add egg yolks.

Beat everything together so that sugar crystals are completely dissolved. Next comes pumpkin puree (120 grams), which needs to be stained in the bulk.

Mix 120 grams of wheat flour with 1 teaspoon of baking powder dough and a pinch of small grinding salt. Sift into a container with a liquid base. Mix until uniform so that flour lumps do not remain.

In clean and dry dishes, we pour egg whites. We begin to whisk at low speed until a light foam is formed.

Then, gradually pouring 50 grams of sugar, beat at speed above the average. I will not say the exact time of whipping, as it depends on the power of your mixer.

Beat proteins with sugar until they turn into a snow -white stable mass. Properly whipped proteins hold the shape perfectly: they are stable and do not spread at all. See the photo: I raked the squirrels with a spatula and they will be in this position until they send them to the dough.

In 3-4 doses, we introduce whipped proteins into a biscuit base. The spatula interfere with the air mass in one direction with folding movements.

The result is an air biscuit dough.

We cover the baking sheet with high -quality parchment paper and shift the biscuit dough.

We evenly distribute the dough with a spatula or spatula so that it is one thickness.

We send the oven to a previously warmed up to 180 degrees and bake the top+bottom (without convection) in the mode for about 15 minutes. I have an electric oven and baking time I indicate precisely for it. Follow the biscuit and do not cross him, otherwise he will crack when folding. When a ruddy crust appears on top, and when pressed, the biscuit will spring (the finger does not fail), everything is ready.

We take out a baking sheet from the oven and cover the finished pumpkin biscuit with another cut of parchment. After that, carefully turn the structure, remove the baking sheet. That is, the biscuit is now looking at us with the lower side.

We put a kitchen towel on top and together with it we turn off a hot biscuit into a roll. We leave this to cool completely (this is important, since the cream cream flows from heat).

While the pumpkin roll is cooling, we will prepare a cream cream for it. To do this, we need cream cheese (200 grams), fat (33-35%) cream (200 grams) and sugar powder (80 grams). Cheese and cream should be very cold, so put them in the refrigerator in advance or in the freezer for 10-15 minutes.

We transfer them to the dishes for whipping.

First, mix everything at low speeds with a mixer or just a manual whisk. After that, we drive at medium speeds until smooth, homogeneous and delicate cream. It is relatively stable, does not flow, but it does not hold its shape very well.

The fully cooled biscuit is unfolding and remove the upper section of the parchment. That is, on top you see the lower part of the biscuit.

An uniform layer we apply cream cream to a pumpkin biscuit. It is convenient to do this using spatula.

Helping ourselves with the lower cut of parchment, we turn the biscuit with cream into a dense roll. We wrap it with parchment and give stabilize in the refrigerator for 2-3 hours. See, part of the ruddy crust is flooded on paper and the finished roll does not look very presentable? This can be avoided by sprinkling the biscuit top after baking with sugar powder, but I have other plans.

To remove the blond crust (it is soft), just roll it with your fingers or knife. It easily removes and opens such a yellow chicken. To decorate the finished pumpkin roll or not — to solve only to you. I decided to leave him in this form.

Very soft, juicy and fragrant pumpkin roll with delicate cream cream. Polynochka, thank you very much for this wonderful order. Friends, cook for health and pleasant to you appetite!