Pumpkin Pecan Roulade with Orange Mascarpone Cream
INGREDIENTS
•
For the cake:
•
3/4 cup all-purpose flour
•
1 teaspoon ground cinnamon
•
1 teaspoon baking soda
•
1/2 teaspoon salt
•
1/4 teaspoon ground nutmeg
•
3 large eggs
•
1 cup granulated sugar
•
2/3 cup pumpkin or butternut squash puree
•
1/2 teaspoon vanilla extract
•
1/2 cup finely chopped pecans
•
1/4 cup confectioners’ sugar, plus extra for dusting
•
For the filling:
•
8 ounces mascarpone cheese
•
3/4 cup sifted confectioners’ sugar
•
2 tablespoons heavy cream
•
1/4 teaspoon vanilla extract
•
1 teaspoon finely grated orange zest
Comments & Reviews
Just A Pinch Sweepstakes