Yule logs have always been a central part of holiday treats for my family. I’ve spent most of my Christmas holidays in the South of France and, although the menu changed for Christmas eve every year, the two real staples have always been starting with some homemade foie gras, and ending with a traditional ‘buche de Noel’, or yule log. This cake is my twist on the classic yule log using festive pumpkin. I love the color it gives to the cake, and with a creamy mascarpone and amaretti cookie filling it’s really beautiful to serve during the holiday season.
Pumpkin Roulade with Mascrapone and Amaretti Cream
3/4 cup of flour
1 tsp of ground cinnamon
1 tsp baking powder
1/2 tsp of ground ginger
1/4 tsp of kosher salt
1 tsp of vanilla extract
3 eggs
2/4 cups of sugar
2/3 cup of pumpkin puree
Filling:
1 cup of mascarpone
1/2 cup of heavy cream
1/4 cup of sugar
1 tbl confectioner’s sugar
5 small amaretti cookies
Preheat your oven to 375F. Line a baking sheet with parchment paper. The parchment paper should completely cover the sheet.
In a bowl, swift the flour, cinnamon, baking powder, ginger and salt. In another bowl, beat the eggs until light and fluffy (about 3 minutes). Add in the sugar and beat until mixed. Fold in the pumpkin puree and vanilla. Fold in the flour mixture. Pour the mixture on top of the parchment paper. Using an offset spatula, spread the mixture to create an even layer of batter and get rid of any air bubbles. Bake for 10-12 minutes or a toothpick inserted in the center of the cake comes out clean.
While the cake is baking, dust a kitchen towel with confectioner sugar and place on a baking sheet or tray. As soon as the cake is cooked, carefully invert it onto the towel and peel off the parchment. Immediately roll the cake into a log shape keeping the last fold down on the baking sheet. If you don’t roll the cake immediately it will become less malleable and difficult to work with.
Leave the cake in the fridge while you make the filling. Beat the mascarpone, sugar and confectioner sugar until smooth (about 2 minutes). Using a grater, grate the amaretti cookies. Fold until fully incorporated.
Un-roll the cake and leave flat on the baking sheet. Using an offset spatula or the back of a spoon, add the marscarpone filling and spread in an even layer. Leave 1/8 inch border uncovered. Roll the cake again as tightly as possible making sure the filling stays smoothly inside the cake. Dust with confectioner’s sugar and serve. Enjoy!
Enjoy the read!
New York City Girl Expat Abroad
December 21, 2010 at 7:54 pm (13 years ago)OH.. super.. the fact that you used Mascarpone ….it just brings the Roulade to a gourmet level = )
It looks just super.
smalltownoven
December 21, 2010 at 10:23 pm (13 years ago)So beautiful! I love all the flavors in this.
Jane Ko
December 22, 2010 at 12:14 am (13 years ago)Yum! Love the usage of pumpkin
Chanel11
December 22, 2010 at 1:07 am (13 years ago)It looks stunning 🙂
Sanjeeta kk
December 22, 2010 at 1:55 am (13 years ago)Love the perfect shape and color of the log. Like pumpkin in it.
My Kitchen in the Rockies
December 22, 2010 at 9:39 am (13 years ago)Just beautiful! How do you roll it so perfectly? Mine always falls apart halfway through.
Merry Christmas from Colorado.
Kirsten
warmvanillasugar
December 22, 2010 at 11:15 am (13 years ago)I’ve always loved these!! Yum 🙂
Trissa
December 22, 2010 at 11:17 am (13 years ago)I love this Jen! Uch a festive take using pumpkin. Happy holidays to you!
Citron
December 22, 2010 at 4:45 pm (13 years ago)Wonderful, simple and beautiful. None of that tacky jelly inside, and none of those cheesy plastic trees and figures. Love it.
Lisa@ButteryBooks
December 23, 2010 at 10:58 pm (13 years ago)Thank you for this undoubtedly delicious recipe. I am going to make it for a New Year’s Brunch…hopefully it will turn out like yours!
lostpastremembered
December 24, 2010 at 6:59 pm (13 years ago)Wonderful to put pumpkin into the mix… delish filling too… I have bitter almond to work with and am looking forward to trying it in many things… like this!!!
tasteofbeirut
December 25, 2010 at 2:53 pm (13 years ago)This is just the kind of buche that I love: simple elegant and so tasty! Love the idea of amaretti incorporated with the cream! Happy holidays!
Dinners and Dreams
December 26, 2010 at 10:43 pm (13 years ago)Wonderful looking log. Amaretti and pumpkin are an interesting combo. Hope you had a wonderful holiday!
Nisrine
Deeba PAB
December 27, 2010 at 10:55 pm (13 years ago)Just gorgeous…I love the feel & sound of this. Happy Holidays Jenn.
Miss Meat and Potatoes
December 29, 2010 at 5:09 pm (13 years ago)My goodness – what lovely holiday traditions you and your family have! I love the look of this roulade and I can only imagine how tasty it must be. Thanks for sharing – Merry Christmas and Happy New Year!
une cuillère pour les délices
December 30, 2010 at 6:12 am (13 years ago)Ouah it’s so beautiful and perfect!
Love your pictures..
Torviewtoronto
December 31, 2010 at 4:22 pm (13 years ago)looks fabulous happy new year
Robo Stir
January 4, 2011 at 12:24 pm (13 years ago)This pumpkin roulade with mascarpone and amaretti cream looks fabulous. Thanks for the recipe.