Ingredients portion 12
Sugar 150 g
Chicken egg 3 pieces
Pumpkin 150 g
Salt 1 teaspoon
Soda 1 teaspoon
Ground cinnamon ½ teaspoon
Sugar and vanilla ½ teaspoon
Cream cheese 225 g
Margarine 2 tablespoons
Nuts ⅓ cup
Powdered sugar 1 cup
Wheat flour ¾ cup
Cooking instructions 1 hour 30 minutes + 1 hour 15 minutes
1 Beat the eggs and granulated sugar with a mixer, gradually add the finely chopped pumpkin.
2 To make the dough, add the flour, baking soda, salt and cinnamon to the mixture and mix thoroughly.
3 Place the dough on the wax paper in the loaf tin and put it into the preheated oven for 15 minutes (175 degrees).
4 Take the cake out of the oven, sprinkle the icing sugar on top, turn it over and place it face down on a kitchen towel. Remove the paper from the back of the cake, sprinkle with icing sugar and turn over on to the kitchen towel.
5 Wrap the cake in a towel and place it in the refrigerator for 1 hour, then in the freezer for 15 minutes.
6 Mix the cream cheese, margarine, chopped nuts, vanilla sugar and icing sugar together with the mixer bowl for the filling.
7 Place the filling on the lightly frosted crust and roll it up gently.
8 The finished roll can be frozen and stored in the freezer for up to 4 months.
