Pumpkin Roll with Light Cream and Pears

INSTRUCTIONS FOR PUMPKIN PURÉE

• 1
  Cut the Hokkaido pumpkin into pieces, lightly drizzle with olive oil, spread on a baking sheet, and bake in an oven preheated to 185˚C for about 25 to 30 minutes, then blend and let cool.

INSTRUCTIONS FOR THE BATTER

• 1
  Preheat the oven to 180˚C (top and bottom heat). Prepare a baking sheet with parchment paper slightly overhanging the edges. Mix the dry ingredients except for the sugar. In a larger bowl, whisk the eggs with the sugar until frothy and gently fold in the pumpkin purée with a whisk. Use a spatula or gently whisk to combine with the dry mixture.
• 2
  Pour the batter onto a baking sheet with parchment paper.
• 3
  Bake for about 15 minutes (test with a skewer) and after baking, cover with a damp cloth, flip upside down, peel off the parchment paper, cover the sheet with it again, and let it cool completely.

INSTRUCTIONS FOR THE FILLING

• 1
  Whisk all the ingredients together until a smooth cream forms.

INSTRUCTIONS FOR THE FRUIT FILLING

• 1
  For the fruit filling, peel and core the pears, cook with vanilla sugar and lemon juice until soft. Let cool.

INSTRUCTIONS FOR ASSEMBLY

• 1
  Turn the batter over and remove the cloth. Spread the cream over the entire surface and then the fruit filling. Roll up along the long side, wrap in cling film, and let rest in the fridge for several hours.