Roll Cake with Pumpkin
It's no longer deniable: autumn has come. And when I think autumn, the first thing that pops into my mind isn't rain, isn't leafs, isn't woodland animals, isn't autumn colors, isn't pinecones & acorns, no, it's 'koek- en speculaaskruiden' (free translation: cookies and speculaas spices). Koek- en speculaaskruiden are an instant mix of cinnamon, nutmeg and ginger, that people in the Netherlands use to bake speculaas and other delicacies with. I used it to make a Pumpkin Roll Cake with.
What you need:
For the cake:
200 grams sugar
200 grams mashed pumpkin
100 gram flour
2 tl koek- en speculaaskruiden (or 1,5 tl cinnamon and 0,25 tl nutmeg and 0,25 ginger)
1 tl baking powder
bit of salt
For the filling:
250 grams cream cheese
100 grams confectioners sugar
50 grams butter
15 grams vanilla sugar
What you do:
Preheat the oven at 190 degrees Celsius.
Beat the eggs for 5 minutes and add the sugar.
Mix until foamy and yellow.
Add the pumpkin and mix again, until mix is smooth.
In another bowl mix flour, koek- en speculaaskruiden, baking powder and salt.
Fold into the pumpkin mix.
Grease a square or rectangle baking pan and line with baking paper.
Fill with the batter.
Bake for fifteen minutes.
Release the cake immediately on a towel, sprinkled with confectioners sugar and roll up.
Let it cool off.
Mix the cream cheese, sugar, butter and vanilla sugar.
Unroll the cake.
Spread the cream cheese over the cake and roll up again.