Parsnip Cream Cheese Roll

Parsnip Cake
Tegral Genoise 600g
Eggs 600g
Pumpkin Spice 12g
Grated Parsnips 200g
Chocolate Spray
Belcolade Blanc Selection 28% 600g
Belcolade Cocoa Butter 600g
Baked Cake 225g (1/2 sheet)
Vivafil Lemon 175g
Puratop Silk-y Smooth Cream Cheese Icing 350g
Puratop Silk-y Smooth Cream Cheese Icing 225g
White Chocolate Spray 50g


Parsnip Cake
  • In a stand mixer with a whisk attachment, whip the Tegral Genoise, eggs and pumpkin spice for 5 minutes on high speed. 
  • Spread 6mm thickness over two silpats. 
  • Bake at 425° F for 6-8 minutes or until baked through.

Chocolate Spray Method
  • Melt to 115°F and keep warm until ready to use.

  • Spread the Vivafil over the cake. Spread the 350g Silky Smooth Cream Cheese over the Vivafil. 
  • Roll into a log and place in the freezer. 
  • On a Sheet of acetate large enough to wrap the cake, spread a thin layer of the 225g Silky Smooth Cream Cheese. 
  • Wrap around the cake and return to the freezer. 
  • Once frozen, remove acetate and spray with white chocolate spray.

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