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Name: RECIPE: Pumpkin seed, vanilla cream and raspberry roulade - BAM Become A Master
Total time: 1 h 30 min
Ingredients: 6 eggs (medium-sized); 150 g granulated sugar; 2 tablespoons pumpkin seed oil; 1 packet vanilla sugar; 60 g all purpose flour; 100 g pumpkin seeds; 1⁄2 packet baking powder; 350 ml milk; 2 egg yolks (medium-sized); 140 g granulated sugar; 3 pumps BAM vanilla paste; 50 g starch; 50 g butter; 100 g mascarpone cheese; 100 g fresh raspberries

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RECIPE: Pumpkin seed, vanilla cream and raspberry roulade - BAM Become A Master

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Home /
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Quick desserts /
Pumpkin Roll Cake with Vanilla-Raspberry Filling

Pumpkin Roll Cake with Vanilla-Raspberry Filling

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 15

pumpkin roll cake with vanilla-raspberry filling

This recipe was created when I was fantasizing about vanilla ice cream with pumpkin seed oil, which blows me away time and time again. So I packed the flavors in a roll cake that turned out to be a real feast for the eyes. For freshness, I added raspberries to the vanilla filling and the result is fantastic. Instead of a vanilla pod, I used BAM vanilla paste, which has become a must in my kitchen, to flavor the filling. The pump makes it easy to measure, which is and extra plus in my eyes.

You can also make:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

SPONGE BASE:

6 eggs (medium-sized)
150 g granulated sugar
2 tablespoons pumpkin seed oil
1 packet vanilla sugar
60 g all purpose flour
100 g pumpkin seeds
1⁄2 packet baking powder

VANILLA FILLING:

350 ml milk
2 egg yolks (medium-sized)
140 g granulated sugar
3 pumps BAM vanilla paste
50 g starch
50 g butter
100 g mascarpone cheese
100 g fresh raspberries

Instructions:

For Pumpkin Roll Cake with Vanilla-Raspberry Filling:

Preheat the oven to 180 °C (350 °F). Grind pumpkin seeds into a flour. Se- parate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the different types of sugar until pale and add the pumpkin oil while beating. Mix the flour, pumpkin flour and baking powder and add to the yolks. Mix with a hand mixer until smooth. In three stages, fold in the egg whites with a spatula. Line a baking tray with parchment paper. Spread out the batter evenly and bake for about 13 minutes.

Spread out a clean kitchen towel on the work surface. Flip the baked sponge upside down onto a kitchen towel, peel off the parchment paper and use the towel to roll it lengthwise into a roll. Allow to cool.

Bring 300 ml milk to a boil. Mix 50 ml milk with starch, sugar, egg yolks and vanilla paste until smooth. Stirring constantly, pour in the egg mixture and cook until it thickens. Remove from heat and add pieces of butter. Cover the filling with plastic wrap in direct contact and allow to cool.

Whisk the cooled filling with a hand mixer until smooth. While mixing, add the mascarpone cheese, finally add the raspberries and mix quickly with a hand mixer.

Roll out the cooled sponge and coat 3⁄4 of it with the filling. Using a kitchen towel, roll the sponge tightly into a roll. Wrap the roll cake in plastic foil and refrigerate for a couple of hours to set the filling, then decorate as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

Vanilla paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-0,99 €

Total:

9,90 €8,91 €

-10%

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Quick desserts

Preparation time: 45 min

Pumpkin Roll Cake with Vanilla-Raspberry Filling

Preparation time: 1 h 30 min

Difficulty: 3

Number of ingredients: 15

Ingredients:

SPONGE BASE:

6 eggs (medium-sized)
150 g granulated sugar
2 tablespoons pumpkin seed oil
1 packet vanilla sugar
60 g all purpose flour
100 g pumpkin seeds
1⁄2 packet baking powder

VANILLA FILLING:

350 ml milk
2 egg yolks (medium-sized)
140 g granulated sugar
3 pumps BAM vanilla paste
50 g starch
50 g butter
100 g mascarpone cheese
100 g fresh raspberries

Instructions:

For Pumpkin Roll Cake with Vanilla-Raspberry Filling:

	Preheat the oven to 180 °C (350 °F). Grind pumpkin seeds into a flour. Se- parate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the different types of sugar until pale and add the pumpkin oil while beating. Mix the flour, pumpkin flour and baking powder and add to the yolks. Mix with a hand mixer until smooth. In three stages, fold in the egg whites with a spatula. Line a baking tray with parchment paper. Spread out the batter evenly and bake for about 13 minutes.
	Spread out a clean kitchen towel on the work surface. Flip the baked sponge upside down onto a kitchen towel, peel off the parchment paper and use the towel to roll it lengthwise into a roll. Allow to cool.
	Bring 300 ml milk to a boil. Mix 50 ml milk with starch, sugar, egg yolks and vanilla paste until smooth. Stirring constantly, pour in the egg mixture and cook until it thickens. Remove from heat and add pieces of butter. Cover the filling with plastic wrap in direct contact and allow to cool.
	Whisk the cooled filling with a hand mixer until smooth. While mixing, add the mascarpone cheese, finally add the raspberries and mix quickly with a hand mixer.
	Roll out the cooled sponge and coat 3⁄4 of it with the filling. Using a kitchen towel, roll the sponge tightly into a roll. Wrap the roll cake in plastic foil and refrigerate for a couple of hours to set the filling, then decorate as desired.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Pumpkin Roll Cake with Vanilla-Raspberry Filling

Ingredients:

SPONGE BASE:

VANILLA FILLING:

Instructions:

For Pumpkin Roll Cake with Vanilla-Raspberry Filling:

Premium BAM baking products.

Order ingredients with a 10% discount:

Vanilla paste, 70 g

Related products

Orange chocolate, 250 g

Apron and Baking Glove set

Extra virgin olive oil spray, 200 ml

Medium BAMbastic pack of chocolates (3 x 500 g)

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Your guide to the perfect chocolate experience.

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Pumpkin Roll Cake with Vanilla-Raspberry Filling

Ingredients:

SPONGE BASE:

VANILLA FILLING:

Instructions:

For Pumpkin Roll Cake with Vanilla-Raspberry Filling:

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