Pumpkin roll with curd cream

Ingredients:

Sponge cake

• 1/3 cup powdered sugar for working
• 1 tbsp. ground cinnamon
• 1 teaspoon baking powder
• 1 and 1/4 teaspoons fine sea salt
• 1 and 1/4 cups sugar
• 3 large eggs at room temperature
• 1 tbsp. pumpkin puree
• 1 cup milk chocolate chips

Filling

• 1/2 cup chopped white chocolate
• 1 tbsp (15 g) butter at room temperature
• 230 g of mascarpone cream cheese

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 190°C (375°F). Grease a baking sheet or line it with parchment paper. Place a clean kitchen towel on the work surface and dust with powdered sugar.
2. Prepare the sponge cakeIn a medium bowl, combine the flour, cinnamon, baking powder, and salt. In another medium bowl, beat the sugar and eggs with an electric mixer on high speed for about 2 minutes. Add the pumpkin puree and chocolate. Gradually whisk into the flour mixture. Place the batter in the prepared baking pan and spread it out evenly. Bake for about 12 minutes.
3. Run a thin metal spatula or knife around the edge of the cake and immediately invert the pan onto a kitchen towel. Carefully remove the parchment paper. Starting from the short end, roll the cake and the towel into a log. Let cool completely for 45 minutes.
4. Prepare the chocolate fillingPlace the chocolate and butter in a medium bowl. Place the bowl over a saucepan of simmering water. Stir until the chocolate melts and the mixture thickens, about 2 minutes. Add the mascarpone cheese and, using an electric mixer, beat until smooth.
5. Carefully unroll the sponge cake and remove the towel. Using a spatula, spread the filling over the sponge cake. Reroll the cake and wrap in plastic wrap. Refrigerate for at least 2 hours. When ready to serve, cut the cake into portions and arrange on serving plates.
   
   Recipe pumpkin roll.