Pumpkin roll with light cream and pear

Cut the Hokkaido pumpkin into pieces, drizzle with a little olive oil, and bake in an oven preheated to 185°C for about 25-30 minutes. Then blend it and let it cool.

Preheat the oven to 180°C (top and bottom heat). Prepare a baking tray with baking paper.

Mix the dry ingredients (flour, baking soda, salt, spice mix). In a large bowl, beat the eggs with sugar until frothy, then gently fold in the pumpkin puree. Finally, add the dry mixture and the ground hazelnuts.