Pumpkin Roll with Quark Cream

1. 1 Eggspack 10 pcs ≈ $1.93 0.7 pcs
2. 2 Sugar 21 g
3. 3 Wheat flour 18 g
4. 4 Pumpkinpack 1 kg ≈ $2.80 46 g
5. 5 Cinnamon to taste
6. 6 Cream cheesepack 140 g ≈ $1.80 36 g
7. 7 Butterpack 180 g ≈ $1.58 9 g
8. 8 Powdered sugar 12 g
9. 9 Baking powder to taste
10. 10 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 375°F (190°C). Peel, seed, and dice the pumpkin⁴, then sauté with 2 tablespoons water for 10 minutes until tender. Mash into a smooth purée.

2. Whip the egg and sugar together for 3–4 minutes until pale and fluffy.

3. Fold in the pumpkin⁴ purée, flour, baking powder, cinnamon, and a pinch of salt.

4. Spread the batter thinly on parchment paper and bake for 12–15 minutes until springy to the touch.

5. While still warm, roll the sponge tightly with the parchment and let cool for 20 minutes.

6. Beat the quark, softened butter⁷, and powdered sugar until smooth.

7. Unroll the sponge, spread with the cream⁶, re-roll, and chill for 1 hour.