Pumpkin Roulade with Mascrapone and Amaretti Cream

Yule logs have always been a central part of holiday treats for my family. I've spent most of my Christmas holidays in the South of France and, although the menu changed for Christmas eve every year, the two real staples have always been starting with some homemade foie gras, and ending with a traditional 'buche de Noel', or yule log. This cake is my twist on the classic yule log using festive pumpkin. I love the color it gives to the cake, and with a creamy mascarpone and amaretti cookie filling it's really beautiful to serve during the holiday season.

Pumpkin Roulade with Mascrapone and Amaretti Cream

3/4 cup of flour
1 tsp of ground cinnamon
1 tsp baking powder
1/2 tsp of ground ginger
1/4 tsp of kosher salt
1 tsp of vanilla extract
3 eggs
2/4 cups of sugar
2/3 cup of pumpkin puree

Filling:
1 cup of mascarpone
1/2 cup of heavy cream
1/4 cup of sugar
1 tbl confectioner’s sugar
5 small amaretti cookies

Preheat your oven to 375F. Line a baking sheet with parchment paper. The parchment paper should completely cover the sheet.
In a bowl, swift the flour, cinnamon, baking powder, ginger and salt. In another bowl, beat the eggs until light and fluffy (about 3 minutes). Add in the sugar and beat until mixed. Fold in the pumpkin puree and vanilla. Fold in the flour mixture. Pour the mixture on top of the parchment paper. Using an offset spatula, spread the mixture to create an even layer of batter and get rid of any air bubbles. Bake for 10-12 minutes or a toothpick inserted in the center of the cake comes out clean.
While the cake is baking, dust a kitchen towel with confectioner sugar and place on a baking sheet or tray. As soon as the cake is cooked, carefully invert it onto the towel and peel off the parchment. Immediately roll the cake into a log shape keeping the last fold down on the baking sheet. If you don’t roll the cake immediately it will become less malleable and difficult to work with.

Leave the cake in the fridge while you make the filling. Beat the mascarpone, sugar and confectioner sugar until smooth (about 2 minutes). Using a grater, grate the mascarpone cooking until the mixture and fold until fully incorporated. Un-roll the cake and leave flat on the baking sheet. Using an offset spatula or the back of a spoon, add the marscarpone mixture and spread an even layer. Leave 1/8 inch border. Roll the cake again as tightly as possible making sure the filling stays smoothly inside the cake. Dust with confectioner’s sugar and serve. Enjoy!