pumpkin roll

Pumpkin cake

3 eggs

1 cup sugar

⅔ cup pumpkin puree

1 teaspoon orange juice

2 tablespoons Fustini’s Cinnamon Pear balsamic vinegar

¾ cup flour

1 teaspoon baking powder

½ teaspoon salt

½ cup pecans, finely chopped

Filling

1 cup powdered sugar

8 ounces cream cheese, soft

⅓ cup pumpkin puree

4 tablespoons butter, soft

1 teaspoon Fustini’s Cara Cara Vanilla balsamic vinegar

Powdered sugar

Gastrique

1 cup sugar

2 tablespoons flour

1/2 teaspoon ground nutmeg

2 cups water

1 tablespoon butter

1 tablespoon Fustini’s Michigan Apple balsamic

Directions

Step 1. Pumpkin cake

Preheat oven to 325 F. Butter and flour a sheet pan and cover with parchment then butter and flour the parchment.

Place eggs and sugar into the bowl of a stand mixer fitted with paddle attachment and process until thick and creamy and the color changes to dull yellow, 8 minutes. Add pumpkin puree, lemon juice and Fustini’s Cinnamon Pear balsamic vinegar and process to combine. Whisk together flour, baking powder, salt and pecans and add to eggs. Process on low speed until just combined. Pour batter into the prepared sheet pan and smooth top with an offset spatula. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool for 15 minutes on a rack before unmolding. 

Step 2.  Filling

Mix all ingredients together in mixer until cream cheese is fully incorporated.

Step 3. Assembly

Spread filling in a single layer on the cake, then using the parchment as leverage, roll cake into spiral encasing filling. Dust with powdered sugar and refrigerate for 2 hours. Dust again with powdered sugar before slicing.

Step 4.  Gastrique & serving

Place sugar, flour, nutmeg and water into a saucepan and bring to simmer over medium heat, whisking occasionally. Once thickened, remove from heat and add butter and vinegar and stir to combine. Let cool.

To serve, cut a slice of cake, spoon some whipped cream on top and drizzle with gastrique.