Peel and quarter the pears and cut out the core. Cut the pear quarters in half again lengthwise and cut into fine pieces. Boil pears, 150 ml water, 60 g sugar, vanillin sugar, cinnamon stick, lemon juice and zest. Steam covered for about 8 minutes until soft. Pour the pears onto a sieve, collect the juice, pour it back into the pot and bring to the boil. Mix starch with 2-3 tablespoons of cold water, stir into the juice and let it simmer for about 1 minute while stirring. fold pears (without cinnamon and lemon peel) into the juice and let it cool
Roast the nuts in a pan without fat, take them out immediately and let them cool down. Coarsely chop the chocolate coating and melt over a warm water bath. Leave to cool for about 10 minutes. Separate the eggs. Beat the egg whites until stiff, then add 30 g sugar. Whisk the egg yolks, 70 g sugar and vanilla sugar until creamy with the whisk of the hand mixer. First stir in the chocolate coating, then the nuts. fold in 2-3 portions of beaten egg white
Put the mixture on a baking tray (34 x 41 cm) lined with baking paper and spread evenly. Bake in the preheated oven, mid-height (electric oven: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 7-8 minutes. Place a large, slightly moistened tea towel on a work surface and sprinkle with 1-2 tbsp. sugar. Remove the finished walnut dough from the edge and turn over onto the tea towel. Cover with a second damp tea towel. Let it cool down
Soak the gelatine in cold water for about 10 minutes, squeeze it out and dissolve at low heat. Whip cream until not quite stiff. Stir 1 tbsp. cream into the gelatine, then stir the gelatine mixture into the remaining cream. Fold in pear compote. Spread the pear cream on the sponge cake, leaving a 3-4 cm wide edge on each of the long sides and a 1-2 cm wide edge on the short sides. Roll up the sponge cake from one long side, cover and chill for about 4 hours, preferably overnight.
Mix sugar and ground cinnamon. Sprinkle the sponge roll with it and cut into slices
Waiting time approx. 5 hours