Pumpkin roll with air cream
Ingredients:
For dough:
Baking powder - 1/2 teaspoons
Soda - 1/2 teaspoons
Cinnamon - 1 teaspoon
Cracked ginger - 1/2 teaspoons
Salt - 1/2 teaspoons
Ground nutmeg - 1/4 teaspoons
Sugar - 1 glass
Egg - 3 pieces
Flour - 3/4 glasses
Pumpkin puree - 1 glass
Beginning of preparation:
Heat oven to 180 degrees. Lay baking tray paper. In bowl mix sifted flour, baking powder, soda, cinnamon, salt, ginger and nutmeg. In bowl for the mixer shake up sugar with eggs when weight became gently yellow color, add pumpkin puree and mix. Start pouring gradually dry flour mix. Mix dough to homogeneous mass.
For cream:
Egg (protein) - 5 pieces
Sugar - 1 glass
Salt pinch
Desi - 200 g
Vanillin - 2 teaspoons
Preparation:
For cream shake up eggs with sugar and put on water bath to full sugar remelting. Then shake up mix in the mixer and add vanillin and desi of room temperature. Shake up to homogeneous mass. Cool.
Pour out dough on baking tray and distribute most evenly and it is thin as dough has to rise strongly. Bake to golden crust of 15-20 minutes.
When roll is ready, immediately lay out it on the prepared towel (powder its 1/4 glasses of icing sugar). Remove parchment and twirl hot roll. Leave curtailed for 1-2 hours.
Accurately untwist towel with dough and smear cream with layer slightly more thickly, than dough. Again twist roll.
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