Pumpkin Swiss Roll with Toffee Cream Filling

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    Pumpkin Swiss Roll with Toffee Cream Filling

    Pumpkin Swiss Roll with Toffee Cream Filling

    (28)
    1hour


    28 people made this

    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.

    Ingredients
    Serves: 12 

    • 3/4 cup (100g) cake flour
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/4 teaspoons ground ginger
    • 3/4 teaspoon ground allspice
    • 6 egg yolks
    • 6 egg whites
    • 1/3 cup (65g) white sugar
    • 1/3 cup (75g) packed light brown sugar
    • 2/3 cup pumpkin puree
    • 1/8 teaspoon salt
    • 1/4 cup (30g) icing sugar for dusting
    • 2 tablespoons dark rum
    • 1 teaspoon gelatine
    • 1 cup thickened cream
    • 3 tablespoons icing sugar
    • 10 tablespoons (150g) crushed toffees
    • 450g caramel ice cream topping, warmed
    • 1/2 cup (130g) crushed toffees

    Directions
    Preparation:45min  ›  Cook:15min  ›  Ready in:1hour 

    1. Preheat oven to 190 degrees C. Spray a Swiss roll tin with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Set aside.
    2. In a large bowl, beat egg yolks, 1/3 cup white sugar and 1/3 cup brown sugar until very thick, about 3 minutes with an electric mixer. On low speed, beat in pumpkin, then flour mixture. Using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. Fold egg whites into batter in 3 additions.
    3. Spread into prepared pan. Bake for 15 minutes, or until a toothpick inserted into cake comes out clean.
    4. Place smooth (not terry cloth) kitchen towel on work surface; dust generously with icing sugar. Cut around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll cake up in towel. Arrange cake seam side down and cool completely, about 1 hour.
    5. To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatine over. Let stand until gelatine softens, about 10 minutes. Stir over low heat just until gelatine dissolves, then remove from heat. In a large bowl, beat chilled cream and 3 tablespoons icing sugar until stiff peaks form. Beat in gelatine mixture. Fold in 6 tablespoons toffee pieces.
    6. Unroll cake, sprinkle with 4 tablespoons toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead.) Cover with foil and refrigerate.
    7. Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of the warm caramel topping over top of cake. Sprinkle with 1/2 cup toffee pieces. To serve, cut cake crosswise into thick slices. Serve with remaining topping.
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    Reviews and Ratings
    Global Ratings:
    (28)

    Reviews in English (28)

    by
    23

    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)

    by
    12

    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)

    by
    11

    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)

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