Delicious, delicate, bright, beautiful, healthy … It's all about pumpkin roll with sour cream. Let's prepare this delicacy and enjoy a delicious dessert.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pumpkin aficionados consume orange pet in all dishes. The first thing that comes to mind is pumpkin porridge or casserole. However, it is excellent in other dishes as well, like pies, muffins, soups, stews, etc. A real tasty gift for "pumpkin-eaters" will be a colorful pumpkin biscuit roll with sour cream. Biscuit rolls are always something magical, and if they are also homemade, they radiate an extraordinary cozy atmosphere.
Such a roll, of course, does not belong to simple and quick recipes in a hurry, so in the evening after work, you cannot quickly cook it. But on weekends, you can afford that luxury. After all, a biscuit does not tolerate haste. First you need to grease the parchment for baking with vegetable oil, prepare all the food and equipment. All this should be done in advance, because after kneading, the biscuit is immediately sent to bake, and it bakes very quickly. And after that you can't hesitate with him.
If you have a pumpkin in your refrigerator that you urgently need to apply somewhere, and you are already tired of porridge and casseroles, then be sure to prepare such delicious pastries with pumpkin. It turns out a biscuit roll tender, moderately moist and well saturated with cream.
- Caloric content per 100 g - 293 kcal.
- Servings - 1 roll
- Cooking time - 1 hour
Ingredients:
- Pumpkin - 100 g
- Ground cinnamon - 1 tsp
- Soda - 0.5 tsp
- Flour - 100 g
- Salt - a pinch
- Sour cream - 300 g
- Sugar - 200 g
- Pumpkin seeds - 50 g
- Eggs - 4 pcs.
Step by step cooking pumpkin roll with sour cream, recipe with photo:
1. Wash the eggs and separate the yolks from the whites. Place the squirrels in a clean, dry container and set aside. And add sugar to the yolks and beat them with a mixer until fluffy and lemon-colored.
2. Pour flour into the yolk mixture and sift through a fine sieve. Also add baking soda and mix the food with a mixer.
3. Add salt to the proteins and beat them with a mixer with clean and dry whisks until fluffy. They should acquire a white, airy and stable mass.
4. Add a little protein to the dough and slowly knead the dough.
5. Add all the proteins, carefully knead the dough so that they do not fall off, and add the cinnamon powder.
6. Peel the pumpkin, remove the fibers with seeds and grate the pulp. Add it to the dough and knead gently with slow movements.
7. Line a baking sheet with parchment and grease with a thin layer of vegetable oil.
8. By this time, heat the oven to 180 degrees and send the cake to bake for 10-15 minutes. It bakes very quickly, so don't leave the oven.
9. Roll the hot baked crust immediately. Wrap it in a towel and leave to cool completely.
10. When the cake is cool, unfold it and remove the parchment paper. By this time, combine the sour cream with sugar and beat with a mixer at high speeds until fluffy. Beat the cream for about 10 minutes.
11. Apply sour cream on the cake and sprinkle peeled pumpkin seeds on top. Pierce them in a clean and dry frying pan.
12. Roll the dough back into a roll and wrap it with cling film. Wrap with a towel and refrigerate for 5-6 hours. After this time, remove the film from it and cut into pieces. If you wish, you can decorate it with glaze.
See also the video recipe on how to make the most tender pumpkin roll.
