Taste this homemade dessert with pumpkin and exotic aroma and fresh Philadelphia cheese filling. I love the aroma of cinnamon, cloves and ginger typical of this pumpkin roulade.
- ¾ cup flour
- 1/2 tsp. baking powder
- ¼ tsp. baking soda
- 1/2 tsp. cinnamon
- ¼ tsp. cloves
- ¼ tsp. ginger
- 1/8 tsp. ground allspice
- ¼ tsp. salt
- 3 big eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
- powdered sugar for sprinkling
- 225 g of Philadelphia cheese at room temperature
- 8 tbsp. cow butter, softened at room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
In a bowl, stir together the flour, baking powder, baking soda, cinnamon, cloves, ginger, allspice and salt. In another bowl, mix the eggs, sugar and pumpkin. Mix dry and wet ingredients. Spread with a spatula and shape the dough into a rectangular piece of approx. 25×40 cm. Bake for 13-15 minutes in a preheated 190ºC degree oven on baking paper.
Remove the cake, sprinkle with powdered sugar, flip over another piece of kitchen paper and roll. Leave to cool completely.
Prepare the butter cream by breaking the butter, Philadelphia cheese, powdered sugar and vanilla.
Unroll the cake, spread with butter cream, roll again and store in refrigerator.