Cream-Filled Pumpkin Roll

Categories: Desserts|Holiday
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Rather Sweet Bakery

4 large	eggs
1/4 c.	packed brown sugar
1/2 c.	flour
1 tsp.	baking powder
1 tsp.	baking soda
1/2 tsp.	salt
1/2 tsp.	ground cinnamon
1/2 tsp.	ground allspice
1/2 c.	canned pure pumpkin
1/4 c.	granulated sugar
Filling:
2 (3.5 oz.) pkg.	cream cheese, at room temperature
1 c.	mascarpone cheese
1 c.	powdered sugar
1 generous tsp.	vanilla extract
1/ 4 tsp.	ground allspice
1/2 tsp.	ground cinnamon
1/4 tsp.	ground nutmeg
1/8 tsp.	salt
1/2 c.	toasted pecans or walnuts, coarsely chopped
1/2 c.	heavy whipping cream
Caramel Sauce:
1 c.	sugar
1/4 c. (1/2 stick)	unsalted butter
3/4 c.	chilled heavy whipping cream
pinch	salt
2 Tb.	dark rum, (such as Myer's) opt.
Garnish:
1 c.	chilled heavy whipping cream
1/4 c.	powdered sugar
1/2 c.	toasted pecan or walnut halves
2 oz.	dark chocolate, for garnish
2 oz.	white chocolate, for garnish

TO MAKE THE CAKE: Preheat the oven to 350 degrees. Cover the bottom of a 12x17" rimmed baking pan with parchment paper and coat lightly with cooking spray. Using a mixer fitted with a whisk attachment, beat the egg yolks in a large bowl on medium-high speed about 2 minutes, until thick and frothy. Add the brown sugar and mix on medium speed for 1 minute longer. In a separate bowl, stir together the flour, baking powder, baking soda, salt and spices. Add the dry ingredients to the egg yolk mixture 1/3 at a time, meating on medium speed between each addition until incorporated. Add the pumpkin and mix on low speed until combined. Pour the egg whites into a clean, large bowl. Using a mixer fitted with a whisk attachment, whip them on high speed about 1-2 minutes, until soft peaks form. Add the granulated sugar, 1 Tb. at a time, beating on high speed after each addition until incorporated. fold the egg whites gently into the batter. Spoon the batter evenly into the pan and smooth carefully; it will not even out as the cake bakes. Bake for 15-20 minutes, until the cake is golden brown and springs back when touched lightly. Let the cake cool for 15 minutes.

TO MAKE THE FILLING: Using a mixer fitted with a paddle attachment, beat the cream cheese on medium speed until creamy. Add the mascarpone and beat until incorporated. Add the powdered sugar, vanilla, allspice, cinnamon, nutmeg, and salt; beat on medium-high speed about 1 minute, until combined. Stir in the nuts. In a separate large bowl, whip the cream using a mixer fitted with a whisk attachment on high speed about 1-2 minutes, until soft peaks form. Fold the whipped cream gently into the cream cheese-pecan mixture. Remove the cake from the pan without peeling off the parchment paper. Top the cake with the filling. Begin peeling the cake away from the parchment paper as you roll it up, starting at the short end closest to you. When the cake is completely rolled up, set it on a rectangular serving plate or wrap it well and refrigerate it for up to 2 days.

TO MAKE THE CARAMEL SAUCE: Heat the sugar over medium heat in a heavy-duty saucepan or iron skillet until it is completely melted and turns amber in color, about 5 minutes. Decrease the heat to low, add the butter all at once, and stir to combine. (It will bubble up.) Add the cream, a couple of Tb. at a time, stirring to combine bet5ween each addition. Adding the cream slowly keeps the caramel sauce is melted and smooth. Remove from the heat and stir in the rum. You'll have about 1 1/2 cups of caramel sauce. Caramel can be stored in a covered glass container in the refrigerator for up to 3 weeks. Reheat it in the microwave.

TO MAKE THE TOPPING: Using a mixer fitted with a whisk attachment, beat the cream on medium-high speed until it is thick with medium-soft peaks forming. Beat in the powdered sugar. For a fancy flair, partially fill a pastry bag fitted with a star tip with the whipped cream and pipe a fat line down the middle of the roll. Arrange the nuts in a line on top of the piped whipped cream. Place the dark and white chocolate in separate bowls and melt in the microwave on medium-high power, about 45 seconds. Stir and return to the microwave for 15 seconds more if not fully melted. Using a spoon for each, drizzle the melted dark and white chocolate over the top of cake in a zigzag pattern. To serve, cut the roll with a serrated knife. Pass a pitcher of warm caramel sauce and a bowl of the remaining whipped cream and let guests serve themselves.

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