Pumpkin Roll with Light Cream and Pears

Cut the Hokkaido pumpkin into pieces, drizzle lightly with olive oil, spread on a baking sheet, and bake in a preheated oven at 185 °C for about 25 to 30 minutes. Then finely puree and let cool completely.

Preheat the oven to 180 °C (top/bottom heat). Line a baking sheet with baking paper that slightly overhangs the edges.

Mix the dry ingredients (flour, baking soda, salt, gingerbread spice, ground hazelnuts). In a large bowl, beat the eggs with the sugar until frothy. Carefully fold in the cooled pumpkin puree with a whisk. Finally, carefully fold in the dry mixture with a spatula or whisk.