Pumpkin Roll with Light Cream and Pears

Deseed the pumpkin, cut into pieces, and steam or boil until soft. Then finely mash and let cool. Preheat the oven to 180 °C top/bottom heat.

Beat eggs with granulated sugar until the mixture is light and thick. Carefully stir in the pumpkin puree.

Mix flour with baking soda, salt, gingerbread spice, and ground hazelnuts, then fold into the egg mixture.