Caramel Pecan Pumpkin Roll
Home Cooking Adventure www.homecookingadventure.com
1 cup (100g) pecans
Toast at 300°F (150°C) for 15 minutes
½ cup (100g) sugar
2 tbsp (30ml) water
Cook over medium-high heat, and cook without stirring until it gets a caramel color
Remove from heat
1/4 cup (60ml) whipping cream
cook for about 1 minute stirring constantly until smooth
Remove from heat
1/2 tsp (3g) vanilla extract
1 tbsp (15g) unsalted butter, room temperature
½ tsp (3g) salt
Stir until smooth
Set aside to cool
Let cool
3 large eggs
1 cup (200g) sugar
1 tsp (5g) vanilla extract
Mix for about 5-7 minutes, until light yellow colored and foamy
2/3 cup (160g) pumpkin puree
1 tsp (5ml) lemon juice
Mix to combine
3/4 cup (100g) flour
1/2 tsp (2g) baking powder
1/2 tsp (3g) baking soda
½ tsp (3g) salt
2 tsp (6g) cinnamon
¼ tsp (1g) nutmeg
1/2 tsp (2g) ginger
Gently fold them in
12 X16 inch (30x40cm) baking sheet, greased and lined with parchment paper
Bake at 350°F (180°C) for 13-15 minutes
Let it cool in the pan for 5 minutes
Dust with powdered sugar
Parchment paper
While still warm roll the cake up
Cool completely
Chop the toasted pecans
8 oz (230g) cream cheese or Mascarpone cheese, room temperature
1/4 cup (30g) powdered sugar
1/2 tsp (2g) cinnamon
1 tsp (5g) vanilla extract
1/4 cup (60g) salted caramel sauce
Mix to combine
1 cup (240) whipping cream
Mix until stiff peaks form
Gently incorporate into caramel mixture
Add the caramel cream cheese filling
Add toasted pecans
Roll the cake back up
Refrigerate to set for at least 2 hours
Whipped cream, optional
Physalis
Cinnamon sticks