Pumpkin Spice Cheesecake Roulade - Puratos

	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.

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