I just fed this to the ones I love, who are now comatose. I think I might need a nap.
Merry Christmas! Feed the ones you love.
Pumpkin Sweet Roulade with Hazelnut Filling and Hazelnut Caramel Drizzle
This cake is freaking fantastic. Pumpkin cake rolled around a hazelnut licqueur-spiked whipped cream filling with shaved dark chocolate chunks, topped with a hazelnut spiked caramel. Um, hello, what isn’t there to love?! Pumpkin, cream, hazelnut, and chocolate: go celebrate Christmas and eat this with your loved ones!
The cake is gratefully borrowed from (and caramel inspired by!) Cate’s World Kitchen, here, but the rest is my brainchild! Serves… enough. Probably seven 1″ slices? Ish? Depending on how large of a dessert coma you’d like to go into.
For the cake:
- 4 eggs, separated
- scant 1/4 c brown sugar, loose (not packed)
- 1/2 c whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- scant 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 c pumpkin puree
- 1/4 c granulated sugar
For the filling:
- 1 c (ish) heavy cream
- 1 tsp of powdered sugar
- good glug of vanilla
- a healthy glug of hazelnut liqueur (I used Fra Angelico)
- several squares of dark chocolate, finely chopped (I used 72% Belgian dark)
*I never measure for the filling, so just taste as you go until you have the right balance of flavors for you and your audience. My particular audience loves hazelnut, so I was veryyyy generous, hehe.
For the caramel:
- 1/2 c granulated sugar
- 1/4 + 1/8 c heavy cream
- 2 tbsp butter
- another healthy glug of hazelnut liqueur (I used Fra Angelico)
For the cake:
Preheat the oven to 350, and line a jelly roll pan with parchment paper. Lightly grease the pan to stick the paper down, then lightly grease the paper as well. I always use unrefined coconut oil for this.
In a medium-sized bowl, whip egg yolks until they’re light and frothy, a few minutes. Add in brown sugar, and beat another minute more. Into a small bowl, sift flour, baking powder, baking soda, salt, cinnamon, and allspice. Beat into the egg/sugar mix in three additions, until incorporated. Beat in pumpkin puree on low. In a separate, non reactive bowl, beat egg whites until soft peaks form (I like to use the bowl of my kitchenaide with my handheld mixer). Slowly drizzle in sugar, and beat until the eggs hold stiff peaks. Fold the egg whites into the pumpkin mix, until just combined. Pour the batter into the prepared jelly roll pan, and smooth it out so that it looks nice… Pop into the oven for 15ish minutes, until the cake springs back when poked.
Let cool on a wire rack in the pan for a few minutes, then remove from pan (by lifting up the parchment) and set back on the wire rack temporarily.
Whip the cream in yet another bowl, until it just barely starts to hold shape. Pour in your several glugs of hazelnut goodness, as well as vanilla and powdered sugar. Beat until the cream holds it’s shape (but isn’t butter… believe me, I’ve gone too far a few times). Fold in chopped dark chocolate.
Spread the filling on the top of the pumpkin roll, reserving a bit of cream for topping dollops. Start rolling (carefully!!) from the short end, removing the parchment as you go, until the roll is complete. Carefully transfer it to a plate. Cover and store in the fridge until served.
For the caramel, melt sugar over medium heat in a heavy bottomed saucepan until just barely melted (don’t stir it, just swirl the pan around frequently). Stir in butter until combined. Turn heat to low, and add cream a spoonful at a time until the caramel is the desired consistency. Remove from heat and add Fra Angelico. Pour (drizzling is for sissies) generously over cake slices, and garnish with extra whipped cream (it’s Christmas, after all). Eat the leftover caramel with spoon, obviously… I mean, why WOULDN’T you do that?!
Eat with loved ones. Be merry, be grateful, and spread love!