Have you ever wondered what would happen if you sliced ​​the dessert earlier, before it served the prescribed time in the fridge? It’s not a problem for me to wait, because I know it takes time for the cream to thicken and permeate the flavors. But housewives can sometimes be impatient, especially if it’s a rainy day, so they have nothing to do but think of the cake in the fridge. In the end, I somehow knelt down after constant inquiries “when are we going to eat the roulade” and served it after only two hours. It’s a little harder to cut and doesn’t look the way it should, but it doesn’t matter, the housemates mutter contentedly as they eat.



  • 3 eggs
  • 150 g of sugar
  • 200 g pumpkin puree
  • 1 teaspoon vanilla extract
  • 100 g Schar mix B flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon

Make pumpkin puree by cutting the cleaned pumpkin into cubes and cooking in water until soft. When it is cooked, drain the water, then mash it with a fork and let it cool. Mix the egg whites into a stiff batter. In another bowl, mix the egg yolks with the sugar until light. Add the pumpkin puree and vanilla extract and stir briefly. Add flour, baking powder, baking soda and cinnamon and mix until the mixture is combined. Using a fork, gently stir in the egg whites. Pour the mixture into a large baking sheet lined with baking paper. Bake for 15 minutes in an oven preheated to 180°C. Place the baked biscuit on a kitchen towel sprinkled with sugar, wrap in a roll and allow to cool.


  • 250 g mascarpone
  • 250 g sweet cream
  • 100 g white chocolate
  • 1 teaspoon vanilla paste

Cut the white chocolate into pieces and melt in the steam. Mix the sweet cream into the whipped cream. Stir the whipped cream, vanilla paste and white chocolate into the mascarpone (make sure it is not hot). Roll out the roll dough and remove the baking paper. Spread the filling evenly and wrap tightly. Refrigerate for a minimum of 5 hours, preferably overnight.

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