Best Pumpkin Walnut Roulade With Spiked Cream Recipes

PUMPKIN ROULADE WITH GINGER BUTTERCREAM

Steps:

• Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
• In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
• While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
• Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.
• To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

PUMPKIN ROULADE

Steps:

• Arrange rack in upper third of oven and preheat to 350 degrees. Line a 17x12-inch jelly roll pan with waxed paper.
• Beat eggs, granulated sugar, vanilla, and salt in bowl until tripled in volume. Beat in molasses.
• Sift flour, ginger, cinnamon, and cloves over batter; gently fold together. Spread batter in prepared pan. (You should tap the pan on the counter to release air bubbles.).
• Bake until top is light golden and edges start to pull away from pan, about 12-14 minutes. Let cool completely in pan.
• Sift 1/2 cup confectioner's sugar evenly over a large sheet of waxed paper. Invert cake onto sugar. remove pan and peel off paper. Trim edges. Roll up cake in waxed paper, starting from long edge.
• Mix pumpkin puree, 6 T. confectioner's sugar, fresh ginger, lemon zest, and lemon juice in medium bowl and refrigerate.
• Unroll cake and spread pumpkin cream evenly on top. Roll up cake, using waxed paper to lift edge, then wrap rolled cake in waxed paper. Refrigerate at least 30 minutes and up to 2 hours.
• Unwrap cake and place seam side down on serving platter. Sift additional confectioner's sugar over top.

PUMPKIN ROULADES

Steps:

• Roulade:
• Preheat the oven to 375 degrees F.
• Beat the eggs and sugar for 5 minutes, until doubled in volume. Combine the dry ingredients in a separate bowl. Fold the pumpkin puree into the egg mixture. Fold in the flour, and mix until evenly blended. Pour into greased and floured baking sheet. Bake for 15 minutes. Cool.
• Cream cheese filling:
• Blend together all ingredients.
• Sprinkle the top of the cake with sugar. Flip the cake over and spread the filling on the cake. Roll up into a cylinder. Refrigerate and slice to order.
• Pumpkin Puree:
• 1 (6-pound) pumpkin
• 2 tablespoons butter
• 4 tablespoons sugar
• Preheat the oven to 350 degrees F.
• Cut the pumpkin in 1/2 and clean out the seeds. Place 1 tablespoon of butter and 2 tablespoons of sugar in each half. Place in a shallow baking dish with an 1/8-inch of water in the pan. Cover with foil. Bake for about 1 hour, or until tender. Remove from the oven and cool. Remove the skin and puree.
• Yield: about 8 cups

SPICY PUMPKIN ROULADE

Steps:

• Make cake:
• Preheat oven to 350°F. Butter 17 1/2x11 1/2x1-inch baking sheet. Line with parchment paper, allowing 1-inch overhang on all sides. Butter parchment. Mix 1/4 cup sugar, cinnamon, allspice and ginger in small bowl. Sprinkle over parchment. Place kitchen towel on work surface. Sift powdered sugar over towel.
• Combine 1/2 cup sugar, 4 eggs, 3 yolks and extract in large bowl. Using electric mixer, beat until thick and pale yellow, about 6 minutes. Sift flour and baking powder over egg mixture; gently fold in. Using clean dry beaters, beat whites until medium-stiff peaks form. Fold whites into batter in 2 additions.
• Pour batter into prepared baking sheet; spread to edges. Bake cake until golden and tester inserted into center comes out clean, about 20 minutes. Invert onto prepared towel. Peel off parchment. Starting at 1 long side, roll up cake in towel. Cool.
• Make filling:
• Pour 2 tablespoons water into small saucepan; sprinkle gelatin over. Let soften 10 minutes.
• Whisky yolks, 1/2 cup sugar, cornstarch and brown sugar in medium bowl to blend. Whisk half and half, pumpkin and vanilla in heavy medium saucepan. Bring to boil. Gradually whisk hot pumpkin mixture into yolk mixture. Return mixture to same saucepan. Whisk over medium heat until mixture boils and thicken. Remove from heat. Whisk in orange juice concentrate and orange peel.
• Stir gelatin mixture over low heat just until gelatin dissolves. Remove from heat. Whisk in 1/2 cup pumpkin mixture; whisk into remaining pumpkin mixture. Chill until cold and thick, whisking occasionally, at least 6 hours. (Cake and filling can be made 1 day ahead. Cover cake with foil; store at room temperature. Keep filling chilled.)
• Unroll cake. Spread filling over cake; roll up cake, enclosing filling. Arrange cake seam side down on platter.
• Beat whipping cream and 1 tablespoon sugar in large bowl until stiff. Spoon cream into pastry bag fitted with large star tip. Pipe in lengthwise rows over roulade. (Can be made 6 hours ahead. Chill.) Garnish platter with orange slices and mint, if desired.

PUMPKIN ROULADE WITH GINGER BUTTERCREAM

Steps:

• Preheat the oven to 375 degrees F. Grease a 13-by-18-by-1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
• In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin and slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
• While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
• Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger and salt.
• To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

PUMPKIN AND WALNUT SQUARES

Steps:

• Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.

PUMPKIN-WALNUT ROULADE WITH SPIKED CREAM

Steps:

• To make the cake, position a rack in the top third of the oven and preheat to 375° F.
• Lightly butter a 10 X 15-inch jelly roll pan.
• To line the bottom and sides of the pan, cut a 12 X 16-inch piece of parchment or waxed paper.
• At each of the four corners, cut a diagonal slash about 2 inches long.
• Fit the paper into the pan, folding the cut ends over each other at the slashed to form neat corners.
• Lightly butter and flour the paper, tapping out the excess flour.
• In a large bowl, using a hand-held electric mixer set at high speed, beat the sugar and eggs until light in color and texture, about 3 minutes.
• (The mixture should form a thick ribbon that falls back on itself when the beaters are lifted about 2 inches from the bowl. It must be stiff enough to support the weight of the dry ingredients.) Stir in the pumpkin and lemon juice.
• Sift the flour, cinnamon, ginger, baking soda, salt, nutmeg, and cloves onto a piece of waxed paper.
• With the mixer on low, gradually beat in the flour mixture, scraping the sides of the bowl as needed.
• Spread the batter evenly into the prepared pan, being sure to reach into the corners.
• Sprinkle the batter with the walnuts.
• Bake until the center of the cake springs back when lightly pressed with a finger, about 15 minutes.
• Sift confectioners' over the top of the cake.
• Place a clean kitchen towel over the cake, then top with a baking sheet.
• Holding the baking sheet over the cake, turn the cake upside down and invert it onto the towel on the baking sheet.
• Carefully peel off the paper.
• Place the paper back on the cake.
• Using the towel as an aide, roll up the cake and cool completely.
• To make the filling, in a medium bowl, using a hand-held electric mixer at medium speed, beat the cream cheese, butter, and vanilla until combined.
• Gradually beat in the confectioners' sugar until smooth.
• Unroll the cake and discard the paper.
• Spread the filling evenly over the cake and sprinkle with the crystallized ginger.
• Re-roll the cake (you won't need to use the kitchen towel) and wrap in plastic wrap.
• Refrigerate until the filing is firm, at least 1 hour.
• (The cake can be refrigerated for up to 2 days.) To make the spiked cream, in a chilled medium bowl, using a hand-held electric mixer set at high speed, beat the cream, confectioners' sugar, optional rum, and vanilla until stiff.
• Transfer to a pastry bag fitted with a large open star tip.
• Transfer the roll to a long serving platter.
• Garnish the cake with swirls of the whipped cream, and sprinkle with the walnuts and crystallized ginger.
• To serve, cut the cake diagonally into thick slices.