3 eggs;

85 g of sugar;

85 g of wheat flour for cakes (low gluten);

3 c. water soup;

3 c. Quinta de Jugais Pumpkin and Almond Sweet Soup;

1 c. cinnamon tea powder;

1 c. sugar soup (for the filling);

1. Preheat the oven to 180°C. Then spread a tray with butter and sprinkle it with flour.

2. In a bowl, beat the eggs with the sugar for 5 minutes. Then add the water and beat for another minute. Add the sifted flour and mix without beating to avoid losing air in the dough, which will cause the cake to rise.

3. Spread the mixture on the tray until it covers the corners well. Place the mixture in the oven for approximately 5 minutes. Meanwhile, spread a cloth on your table and sprinkle it with sugar and cinnamon.

4. Open the pumpkin candy jar. Once the pie is cooked, turn it over onto the cloth, spread the sweet on top and roll it up with the help of the cloth.

5. Once rolled up, place it on a serving plate and it is ready to be enjoyed.