Not in the mood for another Pumpkin Pie? Try this remake of a classic pumpkin spice cake with a hint of coconut, spread with silky rich ricotta cream, scented with almond, and rolled up like a Fall pinwheel full of almond joy!
Cook Time: 1 hour
Yields: 1; 10-inch roll cake
Heat oven to 350°F.
Line a 15x10x1-inch jelly roll pan or half sheet tray with parchment paper; grease the paper and sides of pan and set aside.
In a large bowl, beat eggs on high speed for 5 minutes or until thick and frothy. Gradually add sugar, beating on high until sugar is dissolved. Next, add pumpkin and spices. Then, fold in flour, baking powder, and salt until just incorporated.
Spread in prepared jelly roll pan and smooth to edges. Bake for 15 to 20 minutes, or until cake springs back when gently pressed in the center.
While the cake is baking, generously sprinkle a clean kitchen towel with powdered sugar.
Remove the cake from the oven and turn out cake onto the sprinkled towel. Peel away the parchment paper, and roll cake and towel up together (roll up from the shorter side, not the long side to create a stout roll versus a long skinny roll). Allow to cool while rolled in a towel for 30 minutes, until mostly cool, but not cold.
Make the ricotta cream filling, by beating Frigo® Whole Milk Ricotta, cream cheese, powdered sugar and almond extract until sugar is through incorporated.
Unroll pumpkin roll and cover the entire surface with ricotta cream filling. Re-roll and refrigerate for at least a half hour. When ready to serve, sprinkle with powdered sugar, sliced almonds, and toasted coconut. Slice, serve and enjoy!
Note: A Frozen Ricotta Pumpkin Roll, wrapped in plastic, will last for up to three months.
Rad Tip: Elevate this recipe to by adding a layer of toasted coconut and almonds to the Ricotta cream before rolling up. Highly recommended!
My weekly tablescape “Look Book” features the items I use and ABSOLUTELY ADORE. Shop the exact items at the links below or use this as an inspiration for your own decorating!