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Spiced Pumpkin Roll with Kahlua Cream Cheese Filling

Presented by Tatiana Thomas, Student & Teaching Assistant
Johnson & Wales University

 

Spiced Pumpkin Roll with a Kahlua Cream Cheese Filling

&

 Marzipan Pumpkin Décor

 

This is your traditional dessert that has a twist to it and not for the faint of tongue. A Decadent spiced pumpkin roll with spices of cloves, allspice, cinnamon, ginger, cayenne and nutmeg, with a Kahlua Cream cheesing filling. To decorate this appetizing dessert are marzipan pumpkins that look cute and taste great and gives that extra eye candy to your guests. This can be served at your Halloween events or even around the family table around thanksgiving.  Guaranteed this treat will have everyone at their seat!

 

Cook Time: 45 Min

Servings: 10 to 15 slices

 

Ingredients:

  • 3 eggs
  • 1 cup Sugar
  • 2/3 cup Pumpkin Puree
  • 1 tsp lemon juice
  • ¾ cup of Flour
  • 1 tsp Baking Powder
  • 2 tsp cinnamon
  • 1 tsp  ground ginger
  • ½ tsp ground nutmeg
  • ½  tsp ground allspice
  • ¼ tsp ground clove
  • ¼ tsp cayenne
  • ½ tsp salt
  • 2 cup finely chopped pecans
  • Confectioner sugar as needed

 

 

Filling:

  • 1 ½  cup of confectioners' sugar
  • 8 ounces of cream cheese
  • 4 Tablespoon of butter
  • 1 tsp of vanilla
  • 2 oz of heavy cream
  • 4 oz of Kahlua

Marzipan Pumpkin Décor:

  • 1 cup of confectioner sugar
  • 1 cup of almond paste
  • 1 tablespoon of fondant
  • 1 tablespoon of glucose

Method of Preparation:

  1. Mix almond paste till somewhat smooth.
  2. Add your glucose, fondant and confectioner sugar and continue to mix till ingredients are combined.
  3. Remove the marzipan mixture and knead till smooth.
  4. Place dough in plastic bag to avoid drying until ready to use.

To make pumpkin décor, add orange food coloring to your  marzipan dough and knead until mixture turns out smooth and combined. Roll out about 1 in balls and with your index finger and thumb press till it flattens a bit on the top and bottom. Add a whole clove to the top of the ball and make indentures to create a pumpkin like marks.

 Pumpkin Spice Roll Method of Preparation:

  1. In a mixing bowl or hand held whisk, beat eggs on high speed; gradually beat in sugar, until light and lemon colored and the mixture doubles in volume. On low speed mix in pumpkin puree and lemon juice
  2. In a separate bowl, sift together the flour, baking powder, spices and salt. Fold in the flour mixture into the pumpkin batter.
  3. Spread generously greased and floured 10x15- inch jelly roll pan.
  4. Top the cake with the chopped pecans
  5. Bake the roll at 375 F for 15 minutes or until cake bounces when touched lightly with a finger.
  6. When done turn cake out onto a clean dish towel with dusted powdered sugar. Starting at narrow end roll cake up together; let cool then unroll
  7. For your filling combine the 1 ½ cup of confectioners' sugar with the cream cheese, butter, Kahlua and vanilla and beat in a mixer until smooth. Add cream as needed if mixture is too thick.
  8. Spread the cream cheese mixture over the cooled cake and roll up again and chill in the fridge until ready to serve.

When ready to serve add, dusted powdered sugar on top and marzipan pumpkin decor 

Spiced Pumpkin Roll with a Kahlua Cream Cheese Filling

&

 Marzipan Pumpkin Décor

 

This is your traditional dessert that has a twist to it and not for the faint of tongue. A Decadent spiced pumpkin roll with spices of cloves, allspice, cinnamon, ginger, cayenne and nutmeg, with a Kahlua Cream cheesing filling. To decorate this appetizing dessert are marzipan pumpkins that look cute and taste great and gives that extra eye candy to your guests. This can be served at your Halloween events or even around the family table around thanksgiving.  Guaranteed this treat will have everyone at their seat!

 

Cook Time: 45 Min

Servings: 10 to 15 slices

 

Ingredients:

·      3 eggs

·      1 cup Sugar

·      2/3 cup Pumpkin Puree

·      1 tsp lemon juice

·      ¾ cup of Flour

·      1 tsp Baking Powder

·      2 tsp cinnamon

·      1 tsp  ground ginger

·      ½ tsp ground nutmeg

·      ½  tsp ground allspice

·      ¼ tsp ground clove

·      ¼ tsp cayenne

·      ½ tsp salt

·      2 cup finely chopped pecans

·      Confectioner sugar as needed

 

 

Filling:

·      1 ½  cup of confectioners' sugar

·      8 ounces of cream cheese

·      4 Tablespoon of butter

·      1 tsp of vanilla

·      2 oz of heavy cream

·      4 oz of Kahlua

Marzipan Pumpkin Décor:

·      1 cup of confectioner sugar

·      1 cup of almond paste

·      1 tablespoon of fondant

·      1 tablespoon of glucose

Method of Preparation:

1.    Mix almond paste till somewhat smooth.

2.    Add your glucose, fondant and confectioner sugar and continue to mix till ingredients are combined.

3.    Remove the marzipan mixture and knead till smooth.

4.    Place dough in plastic bag to avoid drying until ready to use.

To make pumpkin décor, add orange food coloring to your  marzipan dough and knead until mixture turns out smooth and combined. Roll out about 1 in balls and with your index finger and thumb press till it flattens a bit on the top and bottom. Add a whole clove to the top of the ball and make indentures to create a pumpkin like marks.

 Pumpkin Spice Roll Method of Preparation:

1.    In a mixing bowl or hand held whisk, beat eggs on high speed; gradually beat in sugar, until light and lemon colored and the mixture doubles in volume. On low speed mix in pumpkin puree and lemon juice

2.    In a separate bowl, sift together the flour, baking powder, spices and salt. Fold in the flour mixture into the pumpkin batter.

3.    Spread generously greased and floured 10x15- inch jelly roll pan.

4.    Top the cake with the chopped pecans

5.    Bake the roll at 375 F for 15 minutes or until cake bounces when touched lightly with a finger.

6.    When done turn cake out onto a clean dish towel with dusted powdered sugar. Starting at narrow end roll cake up together; let cool then unroll

7.    For your filling combine the 1 ½ cup of confectioners' sugar with the cream cheese, butter, Kahlua and vanilla and beat in a mixer until smooth. Add cream as needed if mixture is too thick.

8.    Spread the cream cheese mixture over the cooled cake and roll up again and chill in the fridge until ready to serve.

When ready to serve add, dusted powdered sugar on top and marzipan pumpkin decor

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