Caramel Pecan Pumpkin Roll
Pumpkin Roll is one of the most classic desserts for the Thanksgiving table that everybody loves. Make this cake the star of the evening by adding caramel, toasted pecans, which bring an amazing flavor and texture that will surely delight and impress all your guests and family.
Ingredients
Salted Caramel Sauce
- 1/2 cup (100g) sugar
- 2 tbsp (30ml) water
- 1/4 cup (60ml) whipping cream
- 1 tbsp (15g) unsalted butter , room temperature
- 1/2 tsp (3g) vanilla extract
- 1/2 tsp (3g) salt
Pumpkin Sponge Cake
- 3 large eggs
- 1 cup (200g) sugar
- 1 tsp (5g) vanilla extract
- 1 tsp (5ml) lemon juice
- 2/3 cup (160g) pumpkin puree
- 3/4 cup (100g) flour
- 1/2 tsp (2g) baking powder
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) salt
- 2 tsp (6g) cinnamon
- 1/2 tsp (2g) ginger
- 1/4 tsp (1g) nutmeg
Pecans for filling
- 1 cup (100g) pecans , toasted
Caramel Frosting
- 8 oz (230g) Cream cheese or Mascarpone cheese , room temperature
- 1/4 cup (60g) salted caramel sauce
- 1/4 cup (30g) powdered sugar
- 1/2 tsp (2g) cinnamon
- 1 tsp (5g) vanilla extract
- 1 cup (240g) whipping cream , chilled
For dusting
For decorating, optional
- cinnamon sticks
- physalis berries
- whipped cream
Instructions
Prepare the salted caramel sauce.
- Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
- Remove the pan from the heat and add the cream. It will bubble a little bit.
- Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
- Remove from heat and add vanilla extract, butter and salt. Stir well until smooth. Transfer into a bowl and set aside to cool until the cake is ready.
- Preheat the oven to 300F (150C).
- Place the pecans on a baking tray and toast for 15 minutes. When cool enough to handle, chop them into small pieces and set aside until ready to use.
Prepare the pumpkin cake.
- Preheat the oven to 350F (180C). Butter a 12 X16 inch (30*40 cm) baking tray and line it with parchment paper.
- In a large bowl add eggs and sugar and mix for 5-7 minutes until light yellow colored,thick and foamy. Add vanilla extract and mix to incorporate.
- Add pumpkin puree and lemon juice and mix to combine.
- Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt over the bowl. Gently fold the flour mixture in.
- Pour batter into the prepared pan and spread evenly.
- Bake for 13-15 minutes. Let the cake cool in the pan for 5 minutes.
- Dust with powdered sugar. Flip the cake onto a parchment paper or powdered sugar dusted kitchen towel.
- Roll the cake up and let cool completely.
Prepare caramel cream cheese filling.
- In a bowl mix cream cheese or Mascarpone Cheese with powdered sugar, caramel sauce, cinnamon and vanilla extract.
- In another bowl mix cream until stiff peaks form.
- Gently fold the cream into the caramel mixture.
- Unroll the cake and spread the filling evenly over the cake.
- Sprinkle the chopped pecans.
- Roll the cake back up. Refrigerate for at least 2 hours before serving.
- Dust with more powdered sugar. To decorate if desired, pipe the top with whipped cream and add physalis and cinnamon sticks.
- Serve with drizzles of remaining caramel sauce. Enjoy!
Video
Nutrition
Serving: 1 serving out of 10Calories: 444kcalCarbohydrates: 46.1gProtein: 6.6gFat: 27.5gSaturated Fat: 13gCholesterol: 118mgSugar: 34.3g