For the cream
8 large egg yolks
1/3 cup of mascarpone cheese (60 g)
2 tablespoons of all-purpose flour
1 1/2 cups of heavy cream (360 ml)
250 g of white chocolate, chopped
1 1/2 tablespoons of grated orange peel
Butter for greasing
For the dough
1 1/2 cups of toasted pumpkin puree (220 g)
2 tablespoons of all-purpose flour
6 large eggs (separated whites and yolks)
1/2 cup plus 2 tablespoons of mascarpone cheese (110 g)
1 tablespoon of grated orange peel
1/2 teaspoon of vanilla extract
1/2 teaspoon of baking powder
4 tablespoons of confectioner's sugar (for dusting)
For the topping and filling
1 cup of butter (200 g)
1 tablespoon of Cointreau or Grand Marnier liqueur
For the cream
8 large egg yolks
1/3 cup of mascarpone cheese (60 g)
2 tablespoons of all-purpose flour
1 1/2 cups of heavy cream (360 ml)
250 g of white chocolate, chopped
1 1/2 tablespoons of grated orange peel
Butter for greasing
For the dough
1 1/2 cups of toasted pumpkin puree (220 g)
2 tablespoons of all-purpose flour
6 large eggs (separated whites and yolks)
1/2 cup plus 2 tablespoons of mascarpone cheese (110 g)
1 tablespoon of grated orange peel
1/2 teaspoon of vanilla extract
1/2 teaspoon of baking powder
4 tablespoons of confectioner's sugar (for dusting)
For the topping and filling
1 cup of butter (200 g)
1 tablespoon of Cointreau or Grand Marnier liqueur
Makes the cream: in a blender, beat the egg yolk with mascarpone cheese and flour until a smooth and homogeneous mixture is obtained
In a large saucepan, over low heat, warm the heavy cream without letting it boil
Add to the egg yolks and, with a wooden spoon, mix well, until a light and homogeneous mixture is obtained
Transfer to the saucepan and cook over low heat, stirring constantly, until thick (about 5 minutes)
Transfer to a bowl
Combine with white chocolate and grated orange peel and mix well, until the chocolate melts
Cover with plastic wrap, leaving it in contact with the cream, and let cool
Precalts the oven to 150°C (low)
Grease a 27 cm x 40 cm baking dish and line with parchment paper
Grease the parchment paper with butter and reserve
Makes the dough: in a blender, beat the pumpkin puree until smooth
Combine with flour, eggs, mascarpone cheese, grated orange peel, vanilla extract, and baking powder, mixing well
Transfer to the prepared baking dish and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean
Remove from the oven and pass a knife around the cake to loosen it from the dish
Dust with half of the confectioner's sugar on a plate and unmold the cake
Remove the parchment paper and turn the cake over onto another dusted plate
Roll the cake with the help of the plate and let cool to prevent losing its shape
Makes the topping and filling: in a blender, beat the butter until light and fluffy
Add the liqueur, stirring slowly, and mix well
Gradually add the reserved chocolate cream, beating constantly, until well mixed
Cover with plastic wrap and refrigerate for about 2 hours
Unroll the cake and cover half of it with this cream, leaving a 1 cm border
With the help of the plate, roll the cake in the larger direction
Arrange on a tray and cover with the remaining cream
Cut two slices of 5 cm thickness, diagonally, and arrange them beside the log, forming a trunk
Refrigerate for about 1 hour before serving
461 calories per slice
