Cake roll with pumpkin

Ingredients

• 3 eggs
• 1 cup tea crystal sugar
• 2/3 cup pumpkin puree tea
• 1 tbsp. lemon juice
• 3/4 cup teaspoon flour for all uses
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 2 tbsp. grated cinnamon
• 1 tbsp. grated ginger
• 1 cup of grated tea nuts
• Powdered sugar for garnish
• 225 gr. cream cheese
• 4 tbsp butter
• 1 cups teaspoon powdered sugar
• 1/2 tsp. vanilla

Implementation

For the cake

1. Preheat the oven to 175 degrees, grease and flour a 25 × 40 baking tray.
2. Place the eggs in a large bowl and beat with the sugar using the mixer for five minutes.
3. Gradually add the pumpkin puree and lemon juice.
4. In another bowl, mix the flour with the baking powder, salt, cinnamon and ginger and add the mixture to the one with the pumpkin.
5. Spread the butter in the pan, pour the mixture over the grated walnuts and bake for about 12-15 minutes.
6. Place the cake on a napkin that you have "wet" with icing sugar and wrap in a roll. Allow to cool for 20 minutes.

For the stuffing

1. In a bowl place the cream cheese, butter, a teaspoon of powdered sugar and vanilla and mix until smooth.
2. Unroll the pumpkin cake as soon as it cools, spread the filling and rewind.
3. Place the pumpkin cake roll in a greased pan and garnish with icing sugar.
4. Wrap the cake in a piece of oil paste like candy and place in the fridge overnight.
5. Serve cold. Before cutting, optionally garnish with a little more icing sugar.