Rolada od bundeve i kremom od djumbira

Please scroll down for english :)

Znam, opet ja i bundeva. Nisam imala nameru da neko vreme pravim ista sa njom, osim mozda njoke, ali juce slucajno u prodavnici naidjem na novi kuvar moje omiljene Ine Garten. Prelistam malo, kao po obicaju najvise se zadrzim na stranici sa slatkisima, i ugledam ovu roladu. Kandirani djumbir obozavam i uvek ga imam u kuci. Imala sam i pripremljenu bundevu tako da je isprobavanje moralo da padne.
Meni se ucinila malo slatka, pa sam secer smanjivala, izbacila sam i zacine, jer ih ima u ukuvanoj bundevi koju sam pravila, a dodala u krem malo naribane limunove korice i meni nezaobilaznu vanilu koju za sad ne stavljam samo u slana jela :)
Prenosim vam originalan recept, a vi zacine podesite po ukusu.
Upravo je degustiram dok povezujem sliku, i jako je fina. Zapravo, svidela mi se vise nego sto sam ocekivala. Korica me je podsetila na tropsku roladu, jer je tako lagana, vazdusasta, penasta.

Potrebno vam je:

100 gr. brasna, 1/2 kasicice praska za pecivo, 1/2 kasicice sode bikarbone, 1 kasicica cimeta, 1 kasicica mlevenog djumbira, 1/4 kasicice morskog orascica, 1/2 kasicice soli ( ja nisam stavljala), 200 gr. secera, 3 veca jaja, 200 gr. pirea od bundeve, malo prah secera za posipanje gotove rolade.

Za nadev:
350 gr. mascarpone sira, 150 gr. prah secera, 2 kasike (30 ml.) slatke pavlake, oko 20-30 gr. naseckanog kandiranog djumbira. Ja sam jos dodala kasicicu vanile i malo naribane limunove korice.

Ugrejte rernu na 190C, pomesajte brasno, prah secer, sodu bikarbonu i zacine. Jaja mutite sa secerom, dok ne postanu svetla i penasta. Dodajte bundevu, miksajte jako kratko, samo da se razbije i da se smesa ujednaci, dodajte suve sastojke i nastavite mesanje ali rucno. Izlijte pleh oblozen pek papirom i pecite 10-12 minuta. Ostavite koji minut da se prohladi, popraskajte sa malo prah secera da se ne bi lepila i savijte u rolat.
Ostavite da se hladi i za to vreme napravit krem.

Umutite dobro maskarpone sir, secer u prahu, slatku pavlaku, (vanilu i naribanu limunovu koricu). Dodajte useckani djumbir, pokusajte da usitnite sto vise i time nadenite roladu. Mozete dekorisati prah secerom, ja sam to preskocila, da ne bi bila previse slatka.
Ostavite je da se se dobro ohladi pa onda rezite. Ja nisam sacekala, nego sam odmah sekla, pa je presek malo neuredan.





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Pumpkin Roulade with Ginger Buttercream
Ina Garten recipe


For the cake:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 cup granulated sugar
3/4 cup canned pumpkin (not pie filling)
1/4 cup confectioners' sugar, plus extra for dusting

For the filling:

12 ounces Italian mascarpone cheese
1 1/4 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/4 cup minced dried crystallized ginger (not in syrup)
Pinch kosher salt

Directions:

Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.

While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.

To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.