Pumpkin Roulade with Ginger Buttercream

Ingredients

  • Pinch kosher salt
  • ¼ cup minced dried crystallized ginger (not in syrup)
  • 2 tablespoons heavy cream
  • 1 ¼ cups sifted confectioners' sugar
  • 12 ounces Italian mascarpone cheese
  • ¾ cup canned pumpkin (not pie filling)
  • 1 cup granulated sugar
  • + 9 more ingredients
    • 3 extra-large eggs, at room temperature
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground nutmeg
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¾ cup all-purpose flour
    • ¼ cup confectioners' sugar, plus extra for dusting

1. Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

View full recipe at SpringPad

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