Pumpkin-Walnut Roulade with Spiked Cream Recipe
🕒 Prep Time: 30 minutes
🕒 Cook Time: 15 minutes
🕒 Total Time: 45 minutes
Description:
This Pumpkin-Walnut Roulade with Spiked Cream is a delightful dessert that might require a bit of effort, but the end result is unquestionably worth it. Perfect for festive occasions like Christmas, Hanukkah, or Thanksgiving, this dessert embodies the warm flavors of winter. You can even prepare the roulade ahead of time, making it a convenient option for entertaining. Just garnish with the spiked cream right before serving for that extra special touch!
Ingredients:
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup canned solid-pack pumpkin
- 1 tablespoon lemon juice
- 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 3/4 cup chopped walnuts
- 3 tablespoons confectioners’ sugar (for cake)
- 2 (8-ounce) packages cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1/2 cup confectioners’ sugar (for filling)
- 1/2 cup chopped crystallized ginger
- 1 cup heavy cream
- 3 tablespoons confectioners’ sugar (for whipped cream)
- Optional: 2 tablespoons dark rum
- Optional: 2 tablespoons brandy
- 1 teaspoon vanilla extract
- 2 tablespoons chopped walnuts (for garnish)
- 2 tablespoons chopped crystallized ginger (for garnish)
Instructions:
-
Preparation:
- Preheat your oven to 375°F (190°C).
- Lightly butter a 10 X 15-inch jelly roll pan.
- Line the bottom and sides of the pan with parchment or waxed paper, leaving overhangs on each side.
- Butter and flour the paper, tapping out any excess flour.
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Making the Cake:
- In a large bowl, use an electric mixer to beat the sugar and eggs until light and fluffy, about 3 minutes.
- Stir in the pumpkin and lemon juice until well combined.
- Sift together the flour, cinnamon, ginger, baking soda, salt, nutmeg, and cloves onto a piece of waxed paper.
- Gradually add the flour mixture to the pumpkin mixture, mixing until just combined.
- Spread the batter evenly into the prepared pan and sprinkle with chopped walnuts.
- Bake for approximately 15 minutes, or until the center of the cake springs back when lightly pressed with a finger.
-
Rolling the Cake:
- Sift confectioners’ sugar over the baked cake.
- Place a clean kitchen towel over the cake, followed by a baking sheet.
- Invert the cake onto the towel and carefully peel off the parchment paper.
- Roll up the cake with the towel while it’s still warm and let it cool completely.
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Making the Filling:
- In a medium bowl, beat together the cream cheese, butter, and vanilla until smooth.
- Gradually add the confectioners’ sugar and mix until well combined.
- Unroll the cooled cake and spread the filling evenly over the surface.
- Sprinkle with chopped crystallized ginger.
- Roll up the cake again, without the towel, and wrap it tightly in plastic wrap.
- Refrigerate for at least 1 hour until the filling is firm.
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Preparing the Spiked Cream:
- In a chilled bowl, beat the heavy cream, confectioners’ sugar, optional rum, and vanilla extract until stiff peaks form.
- Transfer the whipped cream to a pastry bag fitted with a large open star tip.
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Assembling and Serving:
- Place the chilled roulade on a serving platter.
- Pipe swirls of the spiked cream over the top of the roulade.
- Sprinkle with chopped walnuts and crystallized ginger for garnish.
- To serve, cut the roulade diagonally into thick slices and enjoy!
This Pumpkin-Walnut Roulade with Spiked Cream is a stunning dessert that’s sure to impress your guests with its beautiful presentation and delicious flavors. Enjoy the warm and comforting taste of pumpkin, paired perfectly with crunchy walnuts and creamy spiked cream. It’s a delightful treat for any winter celebration!
