Pear Helene Roll

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the sponge cake, roughly chop the chocolate coating and melt it over a warm water bath, let it cool off lukewarm. Beat the egg whites and 1 pinch of salt with the whisk of the hand mixer in a large bowl until stiff, gradually add 175 g of sugar. (Beat until the sugar has dissolved.) Fold in the chocolate coating with a dough scraper. Mix flour and cocoa well. Sift 2 portions over it, fold in carefully. Pour the mixture into a piping bag with a central perforated spout. Spray lengthwise onto a baking tray lined with baking paper, close together. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Peel and quarter the pears and cut out the core. Cut quarter into cubes. Bring 1/4 litre water and 3 tbsp. sugar to the boil. Steam pear cubes for about 5 minutes, drain and drain. Remove the cake, turn it over onto a damp tea towel sprinkled with sugar. Remove baking paper immediately. Turn over protruding edges of the tea towel and roll up from the long side. Let it cool down. Soak gelatine in cold water. Stir yoghurt, quark, 100 g sugar, vanillin sugar and pear brandy until smooth. Melt pressed out gelatine, mix with 4 tbsp. cream and stir into the remaining cream. Place in a cool place until the cream begins to gel slightly. Whip cream until stiff and fold in, fold in pear pieces. Warm the jelly slightly. Unroll the sponge cake and spread evenly with the jelly. Spread the cream on top and roll up the sponge again. Chill for at least 3 hours. Dust the roll thickly with icing sugar

2. 2

   Figure 02: Cut the roll into pieces and decorate with pear wedges and cranberries

3. 3

   waiting time 3 3/4 hours

Nutrition Facts

KCAL
320 kcal

CARBS
44 g

FATS
12 g

PROTEINS
8 g