Preparation: 15 min
Total: 30 hours
Pie with Pumpkin and Almond Jam
►85g of sugar;
►85g of wheat flour for cakes (low in gluten);
►3 tbsp of water;
►3 tbsp of Quinta de Jugais Pumpkin Jam with Almonds;;
►1 tsp of cinnamon in powder;
►1 tbsp of sugar;
1.Pre-heat the oven at 180 degrees. Then spread a tray with butter and sprinkle it with flour.
2.Pre-heat the oven at 180 degrees. Then spread a tray with butter and sprinkle it with flour.
3.Spread the dough in the tray until it covers the corners. Take the tray into the oven for about 5 minutes. Lay a kitchen cloth on the table and sprinkle some sugar and cinnamon over it.
4.Open the Pumpkin Jam with Almonds. When the sponge cake is cooked, turn it over the kitchen cloth, spread the jam on the cake and then role it with the help of the cloth.
5.After the sponge cake is rolled, place it in a serving tray and it’s ready to be savored.