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Pumpkin Roll with Cream Cheese Bitumen

Name: Pumpkin Roll with Cream Cheese Bitumen
Prep time: 38 min
Cook time: 38 min
Yield: 8
Cuisine: Americana
Ingredients: 6 egg whites; 1/4 cups Great Value® Sugar; 6 egg yolks; 1/4 cups Great Value® Sugar; 1 cup wheat flour Great Value®; 2 tablespoons pumpkin puree; 1 tablespoon cinnamon powder; 1 teaspoon nutmeg; 1/4 cups butter, melted; 570 grams Great Value® cream cheese, (190 gc / u); 1 teaspoon liquid vanilla; 1/4 cups Great Value® Powder Sugar; to taste Great Value® Powder Sugar, to decorate

30 mins

8 mins

Low

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This halloween prepares a delicious and original pumpkin roll that is fluffy and soft. Stuffed with a creamy cream cheese bitumen that makes the perfect combination. You'll love it.

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Ingredients

8 portions

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Preparation

Preheat the oven to 180 ° C.

Beat the egg whites with the sugar and the nougat. Reservation.

On the other hand, beat the yolks with sugar until they double their volume and change color.

Add the whites to the buds in an enveloping way. Little by little it incorporates flour, nutmeg and cinnamon. Add the butter and puree, mix gently until integrating.

Pour the previous mixture into a baking tray with waxed paper, and spread with the help of a spatula. Bake about 8 minutes or until cooked.

Remove from the oven, and place in a blanket of sky with icing sugar. Roll still hot and reserve.

For the bitumen, add the cheese in the blender , add the vanilla and the sugar glass. Beat until fully integrated.

Unroll the pumpkin bread and spread the cheese bitumen. Rewind and refrigerate 20 minutes.

Decorate with icing sugar.

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