Delicious Pear Cake Roll

Pear sponge cake roll is a delight with autumn fruits: pears delicately flavored with vanilla and honey, sunk in a cottage cheese cream and coated with delicious sponge cake.


Delicious Pear Cake Roll


Delicious Pear Cake Roll



  • 5 eggs (size M)
  • 1 pinch salt
  • 125 g sugar
  • 1 pck. Bourbon vanilla sugar
  • 100 g Wheat flour (type 405)
  • 1 TSP. baking powder
  • 100 g ground walnuts


  • 6 leaves gelatine
  • 2 egg yolks (size M)
  • 80 g sugar
  • 500 g Curd cheese
  • 500 g cream


  • 1 vanilla pod
  • 1 Clove
  • 1 Cinnamon stick
  • 250 ml White wine
  • ½ lemon (juice of the lemon)
  • 2 TBSP. Sugar
  • 3 – 4 pears (approx. 800 g)


  • 125 g dark chocolate coating
  • some cinnamon
  • some candied walnut halves



For the sponge cake, preheat oven to 180 degrees top/bottom heat (convection oven: 160 degrees). Separate the eggs. Beat egg whites, 1 pinch of salt with the whisk of a hand mixer until stiff. Add sugar and vanilla sugar, continue beating until sugar is dissolved. Beat in egg yolks. Mix flour and baking powder, sift. Mix in the nuts and fold loosely into the egg cream in 2-3 portions. Spread the mixture on a baking tray lined with baking paper. Bake in hot oven for 15-18 minutes. Remove with baking paper to cooling rack. Let cool covered with the inverted tray.

For the pears, slit vanilla bean lengthwise, scoop out the pith. Bring vanilla bean, pulp, cloves, cinnamon, white wine, lemon juice, honey and sugar to a boil in a saucepan. In the meantime, peel, core and dice the pears. Place pears in a pot, add wine stock and simmer until just tender. Drain in a sieve. Reduce the stock to a syrupy consistency. Add the pear cubes again and allow to cool.

Soak gelatine in cold water. Drain pears. Whip 4 tablespoons pear juice, egg yolks and sugar over a hot water bath until pale creamy. Squeeze gelatin and melt in the warm egg cream while stirring constantly. Stir the cream in a cold water bath until lukewarm. Stir the quark until smooth and fold into the egg yolk cream. Whip 250 g cream until stiff and fold in. Chill the cream until it begins to gel.

Carefully remove the baking paper from the sponge cake. Spread the quark cream on the sponge cake, leaving a margin all around. Spread the pear cubes on top. Roll up the sponge, place on a plate and chill for at least 3 hours.

Chop couverture, melt in a bowl over a hot water bath. Spread liquid couverture thinly on a marble slab or inverted baking sheet, let set briefly. Push into shavings with a spatula. Whip remaining cream until stiff, brush sponge roll with it. Cover with chocolate chips, dust with cinnamon. Garnish with candied walnuts if desired.

Prepare the sponge roll the day before
You can prepare the roll the day before and store it in the refrigerator, covered with foil, without the garnish.




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