Pumpkin Spice Cheesecake Roulade

g
Pumpkin Cake
Tegral Dulcerio Sponge Cake Mix 1000g
Liquid Whole Eggs 700g
Oil 255g
Pumpkin Puree 300g
Apple Cake
Tegral Dulcerio Sponge Cake Mix 1000g
Liquid Whole Eggs 700g
Oil 255g
Apple Sauce 300g
Goat Cheese Filling
Cream Cheese 500g
Goat Cheese 200g
Powdered Sugar 200g
One Step Neutral/Vanilla Mousse Mix 100g
Heavy Cream 500g

Instructions

Pumpkin Cake Method
  • Mix all ingredients together and mix for 1 minute on low speed, 3 minutes on medium speed, and 3 minutes on high speed.

Apple Cake Method
  • Mix all ingredients together and mix for 1 minute on low speed, 3 minutes on medium speed, and 3 minutes on high speed.

Goat Cheese Filling
  • Beat the cream cheese, goat cheese, and powdered sugar until very light and fluffy. 
  • Scrape down bowl often. 
  • Add one step neutral mousse and beat for 2 minutes on high speed. 
  • Very slowly add heavy cream to avoid lumps.
  • Scrape down bowl often. 
  • Whip to desired consistency.

Assembly
  • Pipe alternating lines of pumpkin cake and apple cake. Level cake using a raplatte. 
  • Bake cake at 350°F for 8-12 minutes. Allow to cool completely.
  • Spread cheese filling over cake and roll in parchment paper and tighten using a ruler. Freeze. 
  • Once frozen unwrap and decorate. 
  • For a good shine glaze, in Harmony Sublimo.

About this Recipe:

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