Pumpkin rolls 🎃

Preheat the oven to 180°. Roast the pumpkin, once cooled, mash it. Beat the eggs and add to the pumpkin. Mix well and add the date and vanilla paste. On the other hand, sift the oat flour, cinnamon, baking powder and ginger and add to the mixture.

Prepare a large baking sheet with baking paper, as the cake should ideally be quite thin (about one finger thick) and bake it for ten minutes. When you take it out, while it is still hot, roll it up with a cloth and let it cool. Youtube explains it very well if you look for how to make brazo de gitano.

Prepare the filling by mixing the cream cheese, Greek yogurt and vanilla essence until very creamy and smooth. Set aside in the refrigerator.

Once the cake is cool, carefully unroll and spread with the filling. You can add finely chopped almonds (optional) or leave it as it is. Re-roll the cake and put it in the refrigerator for about half an hour to compact.

The next step is to cut the roll into slices of the thickness you prefer. To do this, the ideal is to use a string and cut from below so as not to flatten it, but with a knife it is also fine if done carefully. Once cut, sprinkle with cinnamon or cocoa powder and enjoy.