Pumpkin roll with light cream and pears

Cut the Hokkaido pumpkin into pieces, lightly drizzle with olive oil, place on a baking tray, and bake in the preheated oven at 185°C for approximately 25-30 minutes. After baking, blend until you get a smooth puree and let it cool.

Preheat the oven to 180°C (top and bottom heat). Prepare a baking tray lined with baking paper, allowing the edges to slightly overhang the tray. Mix the dry ingredients (flour, baking soda, salt, spices, and ground hazelnuts). In a large bowl, beat the eggs with sugar until foamy, then gently incorporate the pumpkin puree. Gradually add the dry ingredient mixture, homogenizing the composition with a spatula.

Pour the batter into the prepared tray and level it.