Pumpkin ROLL WITH gentle cream



Pumpkin (in the test – raw pumpkin, grated on a coarse grater) – 150g
Eggs (in the dough) – 3 pcs. .
Flour (in the dough) – Article 0.75.
Sugar (. 0.75 item in the dough, 1 st.- in cream) – Article 1.75.
Sour cream (in the dough) – 1 tbsp
Baking powder (in the dough) – 1 tsp .
Salt (dough – on the tip of a knife)
Milk (a cream) – 0.5 l. .
Semolina (in cream) – 4 tbsp
Butter (in cream) – 150 g
Zest of a lemon or orange (in the cream – if desired, you can not) – 1 pc

For the cream boil porridge of 0.5 liters of milk, 1 cup sugar and 4 tbsp. spoons of semolina.
Give a cool to a warm state, but no longer to the porridge is not frozen solid piece.
The cooled until warm porridge beginning to churn mixer, add the oil gradually, piece by piece in a few minutes. The longer the shoot down, the tastier it becomes cream. Add lemon zest. You can of orange – to your taste.
For the cake combine all ingredients and stir just. You can add vanilla or cinnamon – to your taste, or do not add anything.
If the dough seems thickish, add a little sour cream – just 0.5 of a spoon.
Pour the dough on a baking sheet, the laid parchment.
We send in a preheated 190 degree oven for 15 minutes.
Ready cake lay out on a towel, remove the parchment and carefully roll wrap with a towel and give cool.
The cooled roll unfolds generously grease cream.
We decorate and put in the refrigerator to frozen cream – for a few hours or overnight.
If you have difficulty wrapping rolls, cut kopzh into 4 equal parts and make it into a cake.

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