Directions

• My new obsession with caramel gave me an excellent idea for a pumpkin roll. Normally, the classic roll with baked pumpkin is filled with a fine cream cheese and butter. Since the dough used for the roll is slightly wet, I decided that a butter caramel cream would fit perfectly.
• Bake the pumpkin until the core is soft and we can easily pierce it with a fork. Let it cool and then use a food processor to turn it into puree. In a bowl, break the eggs, add a pinch of salt and the sugar. Mix until they triple their volume and open in color. Add the pumpkin puree to the egg and sugar mixture and mix carefully, from bottom to top.
• We mix the flour with the baking powder and sift it through a thick sieve. Gradually add sifted flour, ground nuts, cinnamon and other spices to the egg mixture and mix from bottom to top until completely homogenized.
• Line the oven tray with baking paper and add the roll dough. Bake the roll in the oven preheated to 180°C for about 12-15 minutes. Take the pumpkin roll out of the oven and turn it over, along with the baking paper, on another piece of baking paper, dusted with powdered sugar mixed with cinnamon.
• Remove the baking paper on which the roll was baked, then cover it with a cotton napkin and let it cool completely. Turn the roll sheet over again and spread a generous layer of cream with caramel and butter. Sprinkle ground walnuts over the cream.
• We roll it starting from the shorter side of the rolling sheet. We wrap the roll quite tightly in baking paper and put it in the refrigerator for about 1-2 hours. My advice would be to leave it overnight in the refrigerator.
• I weighed my milk and starch. I put the starch in a bowl and gradually dissolved it with cold milk using a whisk. I mixed well so that no lumps remain. Use about 100 ml of milk out of the 500 ml needed in total. I also added salt and vanilla. Place the sugar in the saucepan and waitt for it to start melting. Do not mix, just shake the pan. Caramelize the sugar until brown without burning it.
• I pulled the pan with burnt sugar aside and poured the milk and starch mixture into it. Don’t panic if the sugar becomes rock hard, it’s normal. I put the pan back on a low heat and slowly mixed with the whisk until everything came to a boil and the burnt sugar dissolved in the milk.
• When I noticed that it was starting to thicken, I boiled the cream for 2-3 minutes. I immediately moved the cream into a cold bowl and covered it with food foil directly on the surface so that it would not curdle. Let the cream cool down to room temperature. There is no need to put it in the refrigerator because it must have the same temperature as the soft butter with which it will be mixed.
• Put the butter in the bowl and mix for 2-3 minutes until it becomes foamy. Then I gradually added, spoon by spoon, the cooled caramel cream, mixing briefly after each trance. I continued until I incorporated all the cream into the butter.
• Back to the pumpkin roll. I kept it overnight in the fridge, then took it out and unwrapped it from the baking paper. I sprinkled powdered sugar on top and cut it into slices. Because of the butter cream, the roulade that we don’t eat right away is kept in the refrigerator.
• I was told that this roll is better than a slice of cake, and I couldn’t help but totally agree. It is extremely delicious, has an elegant appearance, fits both in the morning with coffee and in the afternoon with tea. I hope you like the recipe and I’m waiting for your opinions in the comments. See you soon!