Pumpkin roll
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ingredients
140 g spelt flour 140 g cane sugar 3 pcs eggs 200 g pumpkin puree from hokkaido 1/2 pcs baking powder gingerbread spices to taste cinnamon to taste
Cream:
500 ml milk 2 pcs custard powder or golden cob cane sugar to taste 250 g butter
progress
This is a seasonal recipe that has great success, especially in autumn when the hokkaido pumpkin harvest needs to be used up :-).
1.
Beat the eggs with the sugar until frothy. In a second bowl, mix together all the dry ingredients. Add the pumpkin puree and progress dry ingredients to the beaten eggs.
2.
Spread the dough on a baking sheet lined with baking paper measuring 30×35 cm and bake for 15-20 minutes in a preheated oven at 180 degrees.
3.
After baking, roll up the roll with the baking paper and wrap it in a damp cloth.
4.
Let it cool, then spread with cream and decorate as you like. For the custard, make a custard with milk, sugar and golden cobs. Once cooled, incorporate the butter.
