Pumpkin Royal Charlotte

Ingredients:

Sponge cake

• Cooking spray to spray the molds
• 1 and 1/4 cups premium flour
• 1.5 tsp baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice mix
• 0.5 tsp coarse salt
• 1 and 1/4 cups granulated sugar
• 4 large eggs at room temperature
• 1 cup pumpkin puree
• Powdered sugar, for dusting
• Special equipment: baking tray measuring 25×37.5 cm; cake pan with a diameter of 20 cm; deep bowl with a capacity of 2.5 l.

Cream cheese filling

• 170 g of cream cheese at room temperature
• 4 tbsp. butter at room temperature
• 3/4 cup powdered sugar
• 1 teaspoon pumpkin pie spice mix
• 0.5 tsp pure vanilla extract
• 1 cup finely chopped white chocolate

Pumpkin mousse

• 1.5 tsp. powdered gelatin
• 3/4 cup sweetened condensed milk
• 0.5 cups pumpkin puree
• 1.5 cups heavy cream
• 0.5 tsp pumpkin pie spice mix
• A pinch of coarse salt

Preparation:

1. Preheat oven to 375°F (190°C), spray a 9 x 15-inch baking sheet with cooking spray, and line it with parchment paper. Spray a round cake pan with cooking spray and line it with parchment paper.
2. Sponge cake:
   
   In a medium bowl, combine the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside. Place the granulated sugar and eggs in the bowl of a stand mixer and beat with the paddle attachment on high speed until thick and light in color, about 3 minutes. Add the pumpkin puree. Add the flour mixture and mix on low speed until smooth. Scrape down the sides of the bowl and beat on medium speed for 1 full minute.
3. Spoon about 3/4 cup of the batter into the prepared round cake pan and spread into an even layer. Pour the remaining batter onto the prepared baking sheet and spread into an even layer. Bake until the cake springs back when lightly pressed, 14-17 minutes. Let cool for 2 minutes.
4. Use a knife to loosen the edges of the rectangular cake from the baking sheet. Take a clean kitchen towel larger than the cake and generously dust it with powdered sugar. Invert the cake onto the towel and remove the parchment. Drape the towel over one of the long edges of the cake and begin rolling it up as tightly as possible without cracking the cake. Let the cake cool completely, wrapped in the towel, for about 30 minutes. When the round cake is cool enough to handle, run a knife around the edge and invert it onto a wire rack to cool completely.
5. Cream cheese filling:
   
   Meanwhile, combine the cream cheese and butter in the bowl of a stand mixer and beat with the paddle attachment on medium speed until smooth. Add the powdered sugar, pumpkin pie spice, and vanilla extract and beat until smooth. Refrigerate until ready to use.
6. Once the roll crust has cooled, unroll it, leaving it on a kitchen towel. Spread the cream cheese filling evenly over the sponge. Roll it up tightly again, this time without the towel. Transfer to a baking sheet and refrigerate for 1 hour.
7. Assembly:
   
   Line a 2.5-quart stainless steel or glass bowl with plastic wrap, leaving an overhang. Trim the edges of the roll, then cut the roll into 20 1/2-inch-thick circles. Starting in the center of the plastic wrap-lined bowl, arrange the rolls tightly next to each other. Cut any remaining slices so they line the rim of the bowl. Trim the rolls so they are 1/2-inch below the rim of the bowl.
8. Add the white chocolate to a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Pour the chocolate into the bowl with the Swiss roll pieces and spread it out with a spatula into an even layer, filling all the gaps between the Swiss roll pieces. Refrigerate while you prepare the pumpkin mousse filling.
9. Pumpkin mousse:
   
   Pour 2 cups of cold water into a small bowl and sprinkle with gelatin; stir to moisten and set aside. Pour the condensed milk into a small saucepan and bring to a simmer over medium heat. Cook, stirring constantly, until it thickens to a paste and begins to darken, about 10 minutes. Add the pumpkin puree, return to the heat, and cook until the mixture begins to bubble and splatter, about 5 minutes. Remove from the heat and stir in the dissolved gelatin. Transfer the mixture to a separate bowl and let cool to room temperature, stirring occasionally.
10. Once the pumpkin mixture has cooled, pour the cream into the bowl of a stand mixer. Beat with a whisk on high speed until the cream begins to thicken. Add the cooled pumpkin mixture, pumpkin pie spice, and salt. Continue beating until stiff peaks form. If there are any lumps in the pumpkin mousse filling mixture, strain it through a sieve before whisking it into the cream.
11. Spoon the mousse filling into the center of a bowl lined with slices of the roulade, smoothing the surface. Trim the round cake to fit over the filling. Cover tightly with plastic wrap and refrigerate for at least 3 hours or overnight.
12. Before serving, invert the royal charlotte onto a cake stand. Remove the film and dust with powdered sugar. Serve chilled.