Rulada cu dovleac si mascarpone / Pumpkin mascarpone sponge cake roll

Am pentru voi o super reteta de toamna! :) Pentru ca am primit un cos urias cu o gramada de bunatati bio, am pregatit un desert spectaculos de sezon: rulada cu dovleac si mascarpone. Blat pufos si aromat cu dovleac, indulcit doar cu cateva curmale, umplutura de mascarpone si merisoare acrisoare, un desert de vis, efectiv nu te poti opri la o singura feliuta :)

Ingrediente:

2 oua, 2 albusuri
4 lg faina (90g)
1 lg ulei de cocos
100g dovleac copt
10 curmale
1/2 lgt pudra de vanilie
1/2 lgt scortisoara
1/2 lgt praf de copt bio
100g merisoare deshidratate
200g mascarpone

Punem in robotul de bucatarie dovleacul copt, curmalele, uleiul de cocos (la temperatura camerei), scortisoara, vanilia si cele 2 galbenusuri, mixam bine pana la omogenizare. Separat batem spuma cele 4 albusuri pana isi dubleaza volumul. Micsoram viteza mixerului si adaugam amestecul lichid.

La final incorporam faina amestecata cu praful de copt, amestecand usor, cu o spatula, cu miscari circulare de jos in sus, pentru a pastra cat mai mult aer in compozitie.

Tapetam o tava intinsa cu hartie de copt si intindem compozitia intr-un start subtire de aprox 5-7 mm, apoi o coacem in cuptorul preincalzit la 170C timp de aprox 13 min, pana trece testul scobitorii si se rumeneste foaaarte putin pe margini.

O lasam 1-2 min sa se raceasca, apoi o luam din tava si o rulam strans, cu tot cu hartie, lasand-o sa se raceasca la temperatura camerei. Desfacem rulada, o ungem cu mascarpone si presaram merisoarele deasupra, apoi o rulam din nou, dezlipind usor hartia de data aceasta.

O introducem la rece, apoi o feliem. Eu am feliat-o direct pentru ca nu am mai avut rabdare :)) De aceea mascarpone e cam moale in poze :) Pofta mare!

ENGLISH VERSION

I’ve got the perfect fall recipe for you! :) Sweet sponge cake, sweetened only by dates, mascarone filling and a little sour dried cranberries, this dessert is so perfect, you really can’t stop at just 1 slice :)

Ingredients:

2 eggs, 2 egg whites
4 tbsp flour (90 g)
1 tbsp coconut oil
100 g roasted pumpkin
10 dates
1/2 tsp vanilla powder
1/2 tsp cinnamon
1/2 tsp organic baking powder
100 g dried cranberries
200 g mascarpone

Blend the pumpkin, coconut oil, cinnamon, dates, vanilla and 2 egg yolks until smooth. Beat the 4 egg whites until they form stiff peaks, Lower the mixer speed and slowly add the egg yolk mixture. In the end fold in the flour mixted witht he baking powder, slowly, with a spatula, using circular down up movements, to keep as much air as possible into the mixture.

Line a large tray with baking paper and spread the mixture evenly into an approx 5-7 mm thick layer. Bake for 13 min at 170 C, until a skewer inserted in the center comes out clean and very slightly brownish on the edges.

Let it cool for 2 min, then roll tightly, along with the baking paper and let it cool completely at room temperature. Open the roll, spread the mascarpone cheese and cranberries on top, then roll again, this time removing the baking paper. Place in the fridge to set and slice afterwards, I didn’t have enough patience :)) Enjoy!