Pumpkin roll with light cream and pears

PUMPKIN PUREE INSTRUCTIONS

• 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 approximately 25 to 30 minutes, then blend and let cool.

DOUGH INSTRUCTIONS

• 1
  Preheat the oven to 180˚C (top and bottom heat). Prepare a baking sheet with parchment paper slightly overlapping the edges of the sheet. Mix the dry ingredients except for sugar. In a larger bowl, whisk eggs with sugar until foamy, then gently fold in the pumpkin puree with a whisk. Combine with the dry mixture using a spatula or gently with a whisk.
• 2
  Pour the dough onto the baking sheet with parchment paper.
• 3
  Bake for approximately 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 again with the cloth, and let it cool completely this way.

FILLING INSTRUCTIONS

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

FRUIT FILLING INSTRUCTIONS

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

ASSEMBLY INSTRUCTIONS

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