Pumpkin Roll Cream Cheese
Material A
- 200 gr steamed pumpkin puree
- 200 gr sugar
- 3 whole eggs
- 1 tsp lemon juice
Material B
- 110 gr medium protein flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp cinnamon powder
- 1/2 salt
Filling Material
- 200 gr cream cheese
- 80 gr powdered sugar
- 50 gr butter
- 1 tsp vanilla
Method
- -Whisk ingredients A until thickened, you can use a whisk or mixer
- Then add ingredients B, stir until blended
- -Put it on a 20×25 cm tin that has been lined with paper, grease the bottom with a little margarine
- -bake at a temperature of 160°c on top and bottom for 25-30 minutes (adjust oven msg2)
- Remove and roll up, let stand until cold
- - Whisk the filling ingredients until they are creamy
- -book cake roll then spread cream cheese
- - Roll back, store in the refrigerator until set, about 2-3 hours
- - Sprinkle powdered sugar then cut into pieces, serve
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