Pumpkin Roll with Apple Buttercream

Pumpkin roll with apple buttercream? Pumpkin doesn’t play a very important role in baking here in Germany. At least until recently. No, we have not yet discovered its use for cheesecake and the like.

Can I confess something? I have never been a big fan of pumpkin pie. I know, kill me know. But I just don’t like the flavor that much. I have tried my share of pumpkin pies, but still. That’s why I have ignored pumpkin mainly in baking.

But then I met my hubby and hubby is a big fan of pumpkin pie. So I started looking for good recipes. This recipe is currently his favorite. If you like pumpkin pie, try it, it is great. But as stated, I didn’t get excited. Because I don’t like such a dominant pumpkin flavor.

But when I started using Pinterest, I discovered that pumpkin is apparently widely used outside of German baking. So I thought, OK, let’s give this a go. And since I love a good sponge roll, I decided why not try a sponge roll with pumpkin?

The final result? A light pumpkin roll filled with my favorite cream. Mind you, the cream is made with apples and cinnamon and has, for extra crunch, so crushed walnuts inside. I have used this cream also in other recipes. This strawberry sponge roll is another favorite, I also tried it with blueberries in this sponge roll. The cream is not too sweet and consists of fruits, butter, cream cheese and some walnut pieces. Exactly my style.

I promise, the pumpkin flavor is not too dominant. This roll will taste like fall, apples and pumpkin, cinnamon and pumpkin spice. I feel cinnamon should also be allowed in fall. Don’t you think so? Even if fall is just about to start.

This roll is super light and will melt in your mouth. I also like the fact that it freezes beautifully.

Credit: Inspired by Zum Kaffee dazu (in German) and Sally’s Baking Addiction

Print Recipe

Pumpkin Roll with Apple Buttercream

Serves: 1 Pumpkin Roll

Cooking Time: 40min preparation + 8-10min of baking

Ingredients

• Cake Batter
• 200 grams of pureed pumpkin, no additional flavor, pie filling doesn't work
• 3 eggs, at room temperature
• 150 grams of brown sugar
• 90 grams of all-purpose flour
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• 1 teaspoon of pumpkin spice
• 
  
• Filling
• 2 very large apples or 4 smaller ones
• 1 tablespoon of butter
• 1 teaspoon of cinnamon
• 1 package instant vanilla pudding
• 120 grams/milliliters + 40 grams/milliliters of milk
• 90 grams of butter, at room temperature
• 90 grams of cream cheese, at room temperature
• 30 grams of regular sugar
• Optional: crushed walnuts

Instructions

1

If you have to make the pumpkin puree, cut Hokkaido in small pieces, add a little water, simmer for about 15min and puree. Set aside 200 grams.

2

For the sponge roll mix eggs and sugar with a mixer for about five minutes in a large bowl. Add the pumpkin puree and mix a little more. Sift all other ingredients on top and slowly fold in everything.

3

Prepare baking sheet with parchment paper and pour batter on it, don't use the whole baking sheet but try to keep it a bit smaller. Bake at 200 degrees Celsius for about 8-10min. It’s crucial to immediately bake the batter once prepared.

4

Once done, place on a moist tea towel, take off parchment paper and roll up immediately with the towel inside. If the roll is not rolled up while still hot, it will crack.

5

For the apple buttercream filling first cut the apples into small pieces and simmer for about five minutes with the butter and cinnamon. Puree once done.

6

Stir the instant pudding with two tablespoons of sugar and 40 milliliters of milk in a mug until no lumps are found.

7

Heat the pureed apples again with 120 milliliters of milk, stir in pudding mix and let boil for about two minutes. Cool off in freezer.

8

Meanwhile cream the butter, cream cheese and sugar in a bowl. Slowly add the pudding mix. Again set aside for further use in fridge.

9

To assemble the roll, carefully first unroll, put cream, if desired sprinkle with walnuts and roll up again. Reserve some cream to pipe on some roses on the top and garnish with further walnust. Enjoy chilled or at room temperature.

Notes

It is important that all ingredients have room temperature, especially the eggs and butter. Roll up the roll as soon as you take it out the oven, otherwise you will get cracks. However, if this happens, do not worry, just be sure to decorate (e.g. put a thin layer of frosting also outside the roll.

So which ingredient have you neglected in your baking? And have you rediscovered its use?

Merken

Merken