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This was absolutely a winner recipe and one I’m excited to post! I thought it was going to be really difficult to make but to my surprise it wasn’t. I will tell you it took awhile to make, but TOTALLY worth it. Perfect for Thanksgiving or Christmas gatherings but make sure to use plenty of powdered sugar on the towel to prevent sticking. Next time I’m going to try to freeze so I can pull some out when we need a yummy treat. Ingredients: For Cake 1/4 cup powdered sugar (to sprinkle on towel) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3 Large eggs 1 cup granulated sugar 2/3 cup pure pumpkin Preheat oven to 375 and grease 15X10 in jelly-roll pan ( I love my jelly roll pan I found it at Bed Bath and Beyond it’s fabulous and it’s non-stick so no need to line your pan); however you can also line whatever jelly roll pan with wax paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with powdered sugar. Combine and mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. This is a bit tricky so take your time to loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, and cool in fridge. For Filling: 1 pkg (8 oz.) cream cheese, at room temperature 1 cup powdered sugar, sifted 6 tablespoons butter or margarine 1 teaspoon vanilla extract Powdered sugar (optional for decoration) Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. Enjoy!
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četvrtak, 4. siječnja 2018. Rolada sa bučama Eto prošli su i ovi ludi blagdanski dani. Nadam se da ste se svi odlično proveli i se dobro osjećate. Da ste pozitivni, aktivni i spremni za nove uspjehe. Da već pomalo mućkate i pimplate po kuhinji. Ja sam svakako u điru. Kad nas baš i nije običaj pretjerivati što sa slanim što sa slatkim stvarima. Čisto iz razloga da se ne vuku po hladnjaku a onda se na kraju i bace. Najčešće napravimo jedan do dva kolača pa onda kada se pojede rađe napravim nešto novo nego da cijeli tjedan jedemo onu hrpu kolača koja je ostala. Iskreno nije mi to baš apetitlih. Zato sam započela ovu godinu nečim jednostavnim i laganim. I skoro pa i zdravim, ipak ima povrća u ovoj roladi. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis Za roladu: 100 g brašna 1/2 žličice sode bikarbone 1/2 žličice praška za pecivo 1/2 žličice mljevenih klinčića 1/2 žličice mljevenog cimeta 1/4 žličice soli 3 jaja 100 g šećera 200 pirea od buče Za nadjev: 250 g krem sira 100 g šećera u prahu 90 g omekšalog maslaca 1 žlica arome vanilije Zagrijte pećnicu na 180 C. Veliki lim dimenzija 30 x 40 cm obložite papirom za pečenje. U prikladnoj posudi izmješajte brašno, prašak za pecivo, sodu bikarbionu, klinčiće, cimet i sol. Mikserom pjenasto izradite jaja sa šećerom. Umiješajte pire od buče i smjesu suhih sastojaka. Dobiveno tijesto rasporedite po pripremljenom limu i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 15- ak minuta. Pečenu, vruću roladu zarolajte i ostavite da se ohladi. Mikserom pjenasto izradite maslac. Dodajte mu krem sir, šećer u prahu i aromu vanilije. Izmješajte. Dobivenom kremom premažite ohlađenu roladu. Ponovno je zarolajte i posipajte sa malo šećera u prahu. Ohladite. Prije posluživanj narežite na šnite. 2 komentara: