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Pumpkin Roll Cream Cheese

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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