For 8 persons.

• 5 eggs
• 5 spoons of sugar
• 1 vanilla sugar
• 7 tablespoons of pumpkin flour
• 0.5 baking powder
• 5 tablespoons of rum (or juice)

Filling:

• Lemon juice for moisturizing
• 2 dcl sour cream or mascarpone (or half of each)

1. Beat the egg whites, add sugar and vanilla sugar to the yolks and mix until foamy. Mix together and add the pumpkin flour to which we have mixed the baking powder and add the rum.
2. Cover the baking tray with baking paper, pour the mass into the baking tray and spread it evenly. Bake for 15 minutes at 180 degrees Celsius.
3. Wrap the still warm biscuit in a damp kitchen towel and let it cool. Then unroll the roulade, sprinkle with lemon juice and spread with the filling, and roll it into a roulade again.