Rocambole de abóbora com recheio de cream cheese

Ingredientes

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin puree
• 1 tsp lemon juice
• 3/4 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 8 oz cream cheese (softened to room temperature)
• 1/4 cup salted butter (softened to room temperature)
• 1 cup powdered sugar
• 1/2 tsp vanilla
• 1/3 cup crushed pineapple (drained really well)

Modo de preparo

1. 1

   In a large mixing bowl, beat eggs for 5 minutes. Gradually beat in the sugar. Beat in the pumpkin and vanilla.

2. 2

   Whisk together the dry ingredients in a small bowl, then add to the pumpkin mixture. Stir till well blended.

3. 3

   Pour batter into a jelly roll pan that has been lined with parchment paper and sprayed with non-stick spray. (Mine is about 15 x 11 x 1".) Bake at 375° for 15 minutes, or till cake is completely set in the middle.

4. 4

   Invert hot cake onto a flour sack dish towel that has been sprinkled generously with powdered sugar. Loosely roll up the cake and towel, and let cool completely.

5. 5

   While cake is cooling, prepare filling by beating all ingredients together till smooth.

6. 6

   Unroll cake and spread filling to within ½" of the edges. Roll the cake up starting at the short side.

7. 7

   Wrap pumpkin roll in plastic wrap and place in the refrigerator. Chill for at least two hours to blend flavors. It can also be frozen at this point.

8. 8

   To serve, unwrap the pumpkin roll and sprinkle with powdered sugar. Slice in 1" slices.