Pumpkin Roll with Toffee Cream Filling and Caramel Sauce Recipe - Details, Calories, Nutrition Infor
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- recipe for Pumpkin Roll with Toffee Cream Filling and Caramel Sauce
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Cooking tools:
- Hand mixer
- Sifter
- Baking sheet
- Oven
- Mixing bowl
- Saucepan
- Stove
- Spatula
- Measuring cup
- Measuring spoon
- Kitchen towel
- Chef's knife
- Serving platter
- Aluminum foil
- Refrigerator
- Toothpick
- Spoon
Ingredients
- 3/4 cup cake flour
- 1 1/2 tsp ground cinnamon
- 1 1/4 tsp ground ginger
- 3/4 tsp ground allspice
- 6 egg yolks
- 6 egg whites
- 1/3 cup white sugar
- 1/3 cup packed light brown sugar
- 2/3 cup solid pack pumpkin puree
- 1/8 tsp salt
- 1/4 cup confectioners' sugar for dusting
- 2 tbsp dark rum
- 1 tsp unflavored gelatin
- 1 cup heavy whipping cream
- 3 tbsp confectioners' sugar
- 10 tbsp crushed toffee candy
- 1 (16 oz) jar caramel ice cream topping, warmed
- 1/2 cup crushed toffee candy
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