The pumpkin culinary season continues, and it is full of recipes.
Desserts are no exception. Here is one of them – pumpkin sponge roll with chocolate and curd filling.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-category baker told how to cook and what is needed.
You will need:
- eggs 4 pcs;
- flour 120 g;
- pumpkin pulp 350 g;
- dark chocolate 50 gr;
- sugar 150 g;
- powdered sugar 70 g;
- vanilla sugar 1 tsp;
- cottage cheese 300 g;
- sour cream 200 gr.
How to cook
1. Prepare pumpkin puree by cutting the peeled pulp into cubes and boiling it in 200 ml of water, adding 50 g of sugar.
2. Boil the pumpkin for 15-20 minutes, and when it becomes soft and there is a little water left, chop the pumpkin with a blender.
3. Next, separate the egg yolks and beat the whites into a fluffy foam, adding 100 g of sugar in two steps, without stopping beating.
4. Then beat the egg yolks with a mixer and mix with the whites.
5. Sift the flour in small portions, knead the dough, divide it into two equal parts.
6. Add melted chocolate to one of them and mix with a mixer at low speed.
7. Add the cooled pumpkin puree to the second part and also mix with a mixer.
8. Cover the baking sheet with parchment and, using a pastry bag or syringe, place the chocolate and pumpkin dough diagonally, alternating with each other, and bake for 15 minutes in an oven preheated to 180 degrees Celsius.
9. Next, roll the hot biscuit into a roll together with the parchment and leave to cool.
10. Beat the cottage cheese, sour cream, powdered sugar and vanilla sugar with a blender until thick cream. Then unroll the cooled roll, remove the parchment, distribute the filling, roll into a roll and wrap in cling film.
Let it stand for 2-3 hours in the refrigerator and serve. Enjoy!
Expert: Julia Arkhipova
