This is a decadent dessert and very pretty to serve. A pumpkin Swiss roll is filled with toffee pieces and cream and topped with caramel.
I made this cake once, and ever since my husband's family demands it at every autumn gathering. The only thing I changed is that I think it needs a lot more rum. Before adding the whipped cream filling, I brush the interior side of the cake with rum (enough to soak through a little but not so much to make the whole cake soggy). I also add more rum to the filling. As other reviewers have mentioned, I too had a hard time finding toffee (without chocolate) so I used Werther's Originals. As a tip, if you are baking and you recipe calls for just a little bit of alcohol (such as this one), you can usually go to a well stocked liquer or party store and buy the mini airplane bottles for $1-$3. It is so much more reasonable than buying a $40 of alcohol that you won't use for a couple of tablespoons! - 01 Jan 2007 (Review from Allrecipes USA and Canada)
Bravo. Delicious and Magnifique!! Never would have known it was this easy if I hadn't found it here!! Gotta try this!! I did find the gelatin mixed with the rum part was a bit tricky, and I boshed that a bit, so I added whip cream from a container and an extra tablespoon of the rum to cover my mistake...no problems, it worked great! I'm making this again at Christmas for a party and I am going to omit the gelatin part altogether and save the hassle, since no one even noticed anyway and everyone loved it last time. It's a keeper!!! Thanks! I thought it would take time to make this recipe by the way, I had to send my hubby out for a missing ingredient too and was cutting it close to when it should be done, so when I finally was able to begin, I was amazed at how fast I was able to put this together. Looks like a lot of work, soooo easy though!! forgot to brush the cake with rum too like someone suggested, I think that will be great! I will have to write it into the recipe so I won't forget. the cake part...must use cake flour...it's so flexable. Otherwise it will definately break when rolling. Yummo! - 25 Nov 2008 (Review from Allrecipes USA and Canada)
This is a really awesome recipe. I love it. Two comments, though. One, it seems like you ought to roll it from the short end, not the long end (but I used the long end, anyway, for more servings). And I just threw all 10 tbsp of toffee into the whipped cream and was done with it. Who'd know? - 04 Nov 2005 (Review from Allrecipes USA and Canada)