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Mix the grated pumpkin with 250 g of sugar and 2 tablespoons of oil and put it in a saucepan.
Separately, mix the yolks with 8 tablespoons of oil and baking powder, and beat the egg whites well with a whisk or mixer, adding a cup of sugar. Then mix the yolks with the beaten egg whites, add the vanilla sugar and flour and milk, mixing well so that no lumps form.
Wallpaper the stove tray with oil and flour and pour the top for the roll and leave for 20-25 minutes on the right heat.
The pumpkin composition is left to cool, then drained in a strainer. We stop the pumpkin juice in a bowl.
After the top has browned, remove the tray from the oven and let it cool a bit, then spread the top on the cellophane foil. Put the pumpkin composition on top and start rolling carefully. Place the roll in a cake pan and pour the pumpkin juice evenly over the roll.
Leave it in the fridge for 2 hours and the roll is ready!