Chocolate biscuit roll with pear-cream filling

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
2.5 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 18
  • 4 large pears (about 900 g)
  • 160 g sugar + 2-2 tablespoons sugar
  • 1 package Vanillin sugar
  • 1 stick of cinnamon
  • 60 ml Lemon juice
  • 1 pieces of lemon peel from 1 organic lemon
  • 15 g Cornstarch
  • 100 g ground hazelnuts
  • 125 g Dark chocolate coating
  • 6 Eggs (size M)
  • 1 package Bourbon vanilla sugar
  • 4 sheets white gelatine
  • 300 g Whipped cream
  • 1 TEASPOON ground cinnamon for sprinkling
  • baking paper

Directions

  1. 1

    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

  2. 2

    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

  3. 3

    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

  4. 4

    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.

  5. 5

    Mix sugar and ground cinnamon. Sprinkle the sponge roll with it and cut into slices

  6. 6

    Waiting time approx. 5 hours

Nutrition Facts

KCAL
230 kcal
CARBS
22 g
FATS
13 g
PROTEINS
5 g