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As someone who is not a huge fan of summer, I can hardly wait for September and the first autumn produce. Squash is my favourite and I use it in everything as soon as I can. It goes in my first soups of the season, my bread dough and my cakes. In this recipe, it's one of the ingredients of the roulade sponge that is filled with a delicious vanilla cream. This soft, moist roulade goes perfectly with a steaming mug of tea on a rainy afternoon.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Beat the sugar and eggs using the whisk on a mixer, continue to beat until the mixture is pale and foamy. Stir in the squash puree. Mix the flour, baking powder, sodium bicarbonate, cinnamon and salt. Sieve the flour mixture into the batter and fold in carefully using a spatula. Spread the sponge mixture into a rectangle (approx. 1 cm thick) on a baking tray lined with baking paper.
Approx. 16 mins. in the centre of an oven preheated to 180°C. Remove the sponge from the oven, allow to cool briefly. Tip the sponge onto a fresh piece of baking paper, carefully remove the top sheet of baking paper. Roll up the sponge from a narrow end, chill for approx. 1 hr.
Mix the mascarpone, cream cheese, butter, icing sugar and vanilla sugar until smooth. Carefully roll out the cold sponge, spread with the cream and roll back up using the baking paper. Cover and chill for approx. 2 hrs.
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