Pumpkin & orange tall cake with berry confit

1. Whip the eggs with sugar and vanilla sugar until fluffy.
2. Combine the oil with pumpkin puree (pumpkin pieces should be baked beforehand), orange juice and orange zest.
3. In another bowl mix the flour, baking powder, baking soda and cinnamon.
4. Gradually add the dry ingredients to the egg mixture, and then the liquid ingredients. Gently mix it in by hand, using a silicone spatula.
5. Spread the dough on a baking sheet 30*40cm (11.80*15.75 inch), on a sheet of parchment.
6. Bake the biscuit at 356F for 15 minutes. Be guided by your oven - you need the skewer to come out dry! The cake should get just a little brown.
7. Turn the finished biscuit upside down, and put it on a kitchen towel. Roll it up along the short side. Let it cool like this.

1. Whip the cream cheese with the cream, powdered sugar and vanilla. Adjust the sweetness to your taste.
2. Add the mascarpone, and whip quickly just until combined.

For the filling, you can use berry confit, caramel or boiled condensed milk, as well as lemon curd.

1. Cut the sponge biscuit into three strips along the long side.
2. Apply the cream and the filling. Leave some of the cream for the coverage!
3. Roll the first strip, connect the seam with the second one, and twist it with the third strip in the same way.
4. Wrap the cake with acetate film, and close it in a ring.
5. Place the cake in the fridge.