Unique roll cake. If you look at the cut cake and read my preparation carefully, you see each cream lininig up lengthwise. And more walnuts, cheese cream and pupmkin cream on top too.
-1 tablespoon Butter
-2 tablespoons Milk
-4 tablespoons Sugar
-½ cup Flour
For Pumpkin Cream
-2 and ½ cups Mashed Pumpkin
-1 tablespoon Sugar
-¼ cup Milk
For Cheese Cream
-4 oz Philadelphia Cream Cheese, at room temperature
-2 cups Thawed Whipped Cream
-2 tablespoons Sugar
-½ cup Crushed Walnuts
No nutrition information available
1.Halve the 1 lb pumpkin, take seeds out, wrap with plastic wrap and heat in a microwave until tender.
2.Scoop inside of pumpkin and mash. Take 2 cups of mashed pumpkin and transfer to the sauce pan. Add 1 tablespoon of sugar and 4 tablespoons of milk, and simmer over low heat stirring frequently until thickens. Cover and chill in the refrigerator for 30 minutes.
3.In the mean time, whip cream cheese and add 2 tablespoons of sugar and 1 cup of whipped cream. Mix well.
4.Preheat the oven to 350 degrees F.
5.In a small bowl, combine butter and 2 tablespoons of milk. Heat in a microwave until butter melts.
6.In another bowl, beat egg white until foamy. Add 4 tablespoons of sugar and whip. Then add egg yolks, flour and melted butter with milk. Mix well. Pour the batter in the square baking dish placed cooking paper and bake for 10-12 minutes. Let it cool. Then cut the cake into four strips 2 inches thick lengthwise.
7.On each cut cake, spread the pumpkin cream, and spread cream cheese mixture, then put 1 tablespoon of crushed walnuts. Roll up one cake sheet, then place it on the edge of second cake sheet and roll up lying together.
8.Place the rolled cake facing the cut end up and wrap with the third cake sheet. Then wrap with the last cake sheet.
9.Spread the rest of whipped cream on the top of the cake. Put the rest of pumpkin mixture in the disposable pastry plastic and decorate on top. Place the rest of the walnuts on top.