Recipe for: Modern cardamom-pumpkin roll with crunchy pecan praline - photo 1
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Recipe for: Modern cardamom-pumpkin roll with crunchy pecan praline

Desserts Cakes and Bakes 120 min Medium 8 wyświetleń ~33.83 PLN - (0)
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Description

A modern seasonal dessert that combines a lightly aromatic cardamom sponge cake, roasted pumpkin cream based on ricotta and cream, and a crunchy, salted pecan praline. A light autumn-winter composition with balanced sweetness and contrasting textures: soft sponge, velvety cream, and bold, glossy praline. Perfect for parties, holidays, or as an impressive dessert with coffee — serve chilled, cut into even slices, decorated with a dot of orange essence and flakes of salt. Aesthetically pleasing: a spiral cross-section, golden pieces of praline, and the intense orange color of the cream.

Ingredients Used

Ingredients (15)

Servings:
6
  • Wheat flour 120 g
  • Cornstarch 30 g
  • Butter 50 g
  • Ricotta 200 g
  • Honey 50 ml
  • Sugar 150 g
  • 30% heavy cream 150 g
  • Pumpkin (pulp) 500 g
  • Chicken egg 4 szt. (~240 g)
  • Walnuts 120 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 1 g
  • Cardamom 2 g
  • ✨ Opcjonalne
  • Candied orange peel 30 g
  • Sea salt flakes (for sprinkling) 2 szczypty (~2 g)
💰 Szacowany koszt dania: ~33.83 PLN (5.64 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top-bottom). Clean the pumpkin: cut it in half, remove the seeds with a spoon, and peel the skin (for hokkaido, you can bake with the skin on). Cut the flesh into cubes of about 2 cm. Spread the pieces on a baking sheet lined with parchment paper, drizzle with a little oil (about 10 g - not listed), sprinkle with a pinch of salt, and bake for 30-35 minutes until the pumpkin is soft and slightly browned. After baking, set aside to cool, then blend with a blender until smooth — the mixture should be thick, without any noticeable chunks (about 350-400 g of puree from the given amount).

Ingredients: Pumpkin (pulp), Salt
Use a baking tray with sides. Check the softness by piercing a piece with a fork: it should go in easily. If the surface browns too much, cover it with aluminum foil.

Cardamom Sponge Cake

2

Prepare a rectangular baking dish 30x25 cm: line the bottom with parchment paper and lightly grease with butter. Separate the egg whites from the yolks. In a large bowl, beat the egg whites until stiff peaks form, starting on low speed and gradually adding 100 g of sugar (from the portion for the sponge cake) — beat until the mixture is stiff and glossy (about 4-6 minutes). In a separate bowl, whisk the yolks with the remaining sugar (50 g) until the mixture becomes lighter and fluffy (2-3 minutes). Sift the flour and starch into the yolks, add cardamom and 1 tablespoon of melted, cooled butter. Gently fold in 1/3 of the beaten egg whites into the yolk mixture to loosen it, then gently combine the rest of the egg whites using a spatula in an upward motion — mix only until combined to avoid deflating the structure. Pour the batter into the prepared dish, smooth the surface, and bake at 180°C for 10-12 minutes until the top is golden and springs back when touched. Once baked, remove and let cool completely.

Ingredients: Chicken egg, Sugar, Wheat flour, Cornstarch, Butter, Cardamom
Use a mixer with a whisk attachment or a whisk. If you don't have a mixer, beat the egg whites by hand with a whisk for about 8-10 minutes. Sift the flour to avoid lumps. Do not open the oven in the first 8 minutes of baking.

Pecan praline

3

Prepare a clean non-stick skillet and a sheet of parchment paper. Over medium heat, add the sugar (for the praline) and let it melt without stirring — gently swirl the skillet or stir with a silicone spatula when the edges start to brown. When the sugar reaches an amber color, add the pecans and quickly stir to coat the nuts in caramel. Pour the hot mixture onto the parchment paper in a single layer and wait 3-4 minutes until it starts to set, then sprinkle with sea salt flakes (optional) and let it cool completely. Once cooled, break the praline into smaller pieces (a few larger and a few smaller for decoration).

Ingredients: Walnuts, Sea salt flakes (for sprinkling)
Use a wooden or silicone spatula. Be careful with the hot caramel — it burns very easily. If the caramel crystallizes too quickly at the edge, remove it from the heat for a moment to even out the temperature.

Pumpkin cream

4

In a bowl, mix the cooled pumpkin puree with ricotta, add honey, cinnamon, and a pinch of salt. Make sure the puree is smooth - if needed, pass it through a sieve. In a separate, chilled bowl, whip the heavy cream to soft peaks (about 2-3 minutes on medium speed). Gently fold the whipped cream into the pumpkin-ricotta mixture using a 'folding' motion (from bottom to top) to maintain fluffiness. Taste the cream — if you need more sweetness, add a little honey. Chill the cream in the refrigerator for about 30 minutes to firm up and make it easier to spread.

Ingredients: Pumpkin (pulp), Ricotta, 30% heavy cream, Honey, Ground cinnamon, Salt
Use an immersion blender for pureeing, but avoid overheating. A chilled bowl for whipping cream significantly helps with whipping and the stability of the cream. Do not whip the cream all the way to butter — stop when soft peaks form.

Assembly and shaping of the roll

5

When the sponge cake is completely cool, gently peel it off the paper and transfer it to a clean kitchen towel or new sheets of baking paper. Spread the pumpkin cream evenly (about a 1-1.5 cm layer), leaving about 1 cm of free edge on the longer side. Sprinkle small pieces of praline on the cream (not all of them — you will leave some for decoration). Start rolling the sponge cake tightly into a log, using the towel to help: while rolling, press lightly, but not so hard that you squeeze out the cream. Wrap the log in plastic wrap and chill in the refrigerator for at least 1 hour to allow the cream to set and the structure to stabilize.

Use paper and a cloth for rolling — this will prevent sticking. If the sponge cracks, don't panic: gently cover and press it. A chilled roll cuts more nicely.

Decoration and serving

6

Remove the roll from the fridge, unwrap it, and cut off 1 cm from the ends to reveal a clean cross-section. Slice the roll into pieces about 2-3 cm thick. On the plates, arrange 2 slices each, and next to them create a smooth smear with a bit of cream or pumpkin puree. Decorate each slice with pieces of pecan praline, a few strips of candied orange peel (optional), and lightly sprinkle with sea salt flakes. Serve chilled, preferably after 10 minutes at room temperature, so the cream softens slightly.

Ingredients: Candied orange peel, Sea salt flakes (for sprinkling)
Use a sharp knife heated in hot water and wipe it after each cut to ensure the slices are even and clean. On the plate, use white or dark dishes for color contrast.

Fun Fact

💡

Pumpkin has been cultivated by the indigenous people of North America for thousands of years; it only later made its way to Europe. The combination of pumpkin and cardamom is a modern twist on the traditional spices used in autumn desserts.

Best for

Przyjęcia jesienne Święta (np. Halloween, Dziękczynienie, Boże Narodzenie) Kawa z przyjaciółmi

Tips

🍽️ Serving

Serve the roll chilled, but not ice-cold — the best texture is after 10-15 minutes at room temperature. The combination of textures works best: add a few extra pieces of praline on the plate and a teaspoon of thicker Greek yogurt or vanilla ice cream for contrast.

🥡 Storage

Store in the refrigerator wrapped in plastic wrap for up to 3 days. Keep the praline separately in an airtight container at room temperature (it may soften in the fridge). To refresh before serving, take the dessert out of the fridge for 10-15 minutes; freezing is not recommended (it changes the texture of the cream).

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