Roll with pumpkin and cottage cheese cream

The roll made according to this culinary recipe turns out to be very light and tender! If suddenly you don't like pumpkin, I still advise you to take a chance :) My friends, who in principle do not eat pumpkin, were delighted and adopted the experience of cooking this wonderful sunny treat. You'll like this food.
So, the recipe.
we clean the pumpkin, cut it into small pieces. We bring it in the microwave or on the stove to a soft state, such that it can be kneaded with a fork. In principle, you can not do this. You can just rub the pumpkin on a fine grater and add the raw one to the dough. It does not affect the taste, it affects the color. A very sunny yellow base is obtained from a "boiled" pumpkin. When our pumpkin is ready, add a glass of flour, cinnamon, slaked soda and starch diluted with sour cream (note: be sure to dilute the starch with sour cream, otherwise the dough turns out to be hard, "bread" to taste). Next, beat 3 eggs with sugar and vanilla. Mix the pumpkin mixture with the eggs. That's it! Bake in the oven for 15-20 minutes (depends on the oven, as you understand. check the readiness with a toothpick). Take a large baking sheet! So that the base for the roll turns out to be thin, otherwise it will be very difficult to wrap.
While our base is in the oven, we will prepare the filling. For the filling, the cottage cheese is mixed with raisins, sour cream, milk. Sometimes I add jam or syrup for color. If you want to add piquancy to the cream, chop the lemon zest finely and add sour cranberry syrup.
So, when the cream and cake are ready, you need to put them together :) Smear the base with cottage cheese and quickly roll up the roll. It is necessary to fold while the base is hot, so there will be fewer cracks. In order not to burn your fingers, moisten them with cold water and use a towel. Sprinkle the roll with powdered sugar.
Leave the roll for an hour until it cools down. And use it with hot tea! Bon appetit!!