Velvet Roll Cake with Pears - A Delicacy for Your Celebrations
The story of this Velvet Roll Cake with Pears begins with the desire to combine fine textures and delicious flavors in a dessert that will impress. This cake is a true feast for the senses and a perfect choice for birthdays or any special occasion. With a fluffy Velvet roll base, rich cream cheese filling, and caramelized pears, this recipe promises to become your favorite.
Preparation time: 30 minutes
Baking time: 15-20 minutes
Total: 2 hours and 30 minutes (including cooling time)
Servings: 12
Ingredients
For the Velvet roll base:
- ½ tsp salt
- 1 tsp baking powder
- ¼ cup cocoa powder
- ¾ cup flour
- 4 eggs
- ¾ cup sugar
- 1 tbsp oil
- 2 tbsp buttermilk (or sour milk)
- 1 tsp lemon juice
- 1 tsp vanilla extract
For the roll cream:
- 240 g cream cheese
- 1 cup powdered sugar
- 6 tbsp soft butter
- 1 tsp vanilla extract
- Powdered sugar for dusting
For the pear cream:
- 4 ripe but firm pears
- 1 cinnamon stick
- 500 ml milk
- 250 g sugar
- 8 egg yolks
- 250 ml whipped cream
- 24 g gelatin (8 sheets)
For decoration:
- 200 ml whipped cream
- 200 g cream cheese
- Roasted and peeled hazelnuts
For the fondant:
- 450 g powdered sugar
- 5 g gelatin
- 50 g honey
- 1 sheet of dobos (store-bought)
Preparation
1. Preparing the Velvet Roll Base
Start by preparing a rectangular baking pan (30 cm x 40 cm) with parchment paper. This step is essential to ensure the roll comes off easily after baking. Preheat the oven to 180°C.
Tip: Use a pan with higher edges to avoid spilling the batter.
In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to mix until the mixture is glossy and firm. It’s important not to rush this process; well-beaten egg whites are key to a fluffy base.
Add the egg yolks one at a time, followed by the vanilla extract, lemon juice, and oil. Mix gently.
In another bowl, sift the flour, baking powder, and cocoa powder. Fold the dry ingredients into the wet mixture using a spatula in a gentle up-and-down motion. This will help retain the air in the egg whites, resulting in a fluffy base.
Pour the batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted comes out clean. The base should feel firm to the touch and pull away slightly from the edges.
Tip: Do not open the oven in the first 10 minutes to avoid deflating the base.
Once the base is ready, remove it from the oven and invert it onto a damp towel sprinkled with powdered sugar. Roll it up tightly with the towel and let it cool.
2. Preparing the Pear Cream
While the base cools, prepare the pear cream. Peel and dice the pears. Place them in a saucepan with 400 ml of water and the cinnamon stick. Boil for about 10 minutes until the pears are slightly tender but not mushy.
Separately, heat the milk with 175 g of sugar. In a bowl, whisk the egg yolks with the remaining sugar, then add the hot milk. Place the mixture over a double boiler, stirring constantly until it thickens.
In another container, hydrate the gelatin in cold water, then dissolve it completely over the double boiler. Once the cream has cooled, fold in the gelatin and whipped cream, being careful not to deflate it.
3. Assembling the Cake
From the dobos sheet, cut out a circle that fits the bottom of the mold in which you will assemble the cake. Place slices of the Velvet roll, about 2 cm thick, on top of the sheet. Pour 2/3 of the pear cream over it and let it set in the fridge for 15 minutes.
After the cream has slightly thickened, add the remaining slices of roll and the rest of the pear cream. Cover the cake with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
4. Preparing the Fondant
To create the fondant, in a tall bowl, combine the powdered sugar and add the hydrated and dissolved gelatin along with the honey. Knead until you obtain a slightly sticky dough. On a surface dusted with powdered sugar, roll out a round sheet and place it over the cake.
Tip: You can use leftover fondant to create decorations for the cake, such as flowers or figurines.
5. Decorating the Cake
To decorate the cake, mix the whipped cream with the cream cheese. Cover the sides of the cake with this mixture and then garnish with roasted and peeled hazelnuts.
Serving and Variations
For a complete experience, serve this Velvet Roll Cake with Pears alongside a scoop of whipped cream or vanilla ice cream. You can also experiment with various flavors: add a few drops of almond extract or a splash of pear liqueur to the cream cheese for an extra flavor boost.
Nutritional Benefits
This dessert is not only delicious but also packed with nutrients. Pears are an excellent source of fiber and vitamin C, while cream cheese provides a significant protein boost. Additionally, the use of gelatin adds collagen, which is beneficial for skin and joints.
Frequently Asked Questions
- Can I use other fruits instead of pears?
Absolutely! Apples or peaches are excellent alternatives that can easily be adapted in this recipe.
- How can I reduce the amount of sugar?
You can replace some of the sugar with a natural sweetener, such as honey or maple syrup, but make sure to adjust the proportions.
- What is the best way to store the cake?
This cake keeps well in the refrigerator, covered, for 3-4 days.
We hope this captivating and detailed recipe for Velvet Roll Cake with Pears inspires you to try making it and impress your loved ones with a memorable dessert! Bon appétit!
The story of this Velvet Roll Cake with Pears begins with the desire to combine fine textures and delicious flavors in a dessert that will impress. This cake is a true feast for the senses and a perfect choice for birthdays or any special occasion. With a fluffy Velvet roll base, rich cream cheese filling, and caramelized pears, this recipe promises to become your favorite.
Preparation time: 30 minutes
Baking time: 15-20 minutes
Total: 2 hours and 30 minutes (including cooling time)
Servings: 12
Ingredients
For the Velvet roll base:
- ½ tsp salt
- 1 tsp baking powder
- ¼ cup cocoa powder
- ¾ cup flour
- 4 eggs
- ¾ cup sugar
- 1 tbsp oil
- 2 tbsp buttermilk (or sour milk)
- 1 tsp lemon juice
- 1 tsp vanilla extract
For the roll cream:
- 240 g cream cheese
- 1 cup powdered sugar
- 6 tbsp soft butter
- 1 tsp vanilla extract
- Powdered sugar for dusting
For the pear cream:
- 4 ripe but firm pears
- 1 cinnamon stick
- 500 ml milk
- 250 g sugar
- 8 egg yolks
- 250 ml whipped cream
- 24 g gelatin (8 sheets)
For decoration:
- 200 ml whipped cream
- 200 g cream cheese
- Roasted and peeled hazelnuts
For the fondant:
- 450 g powdered sugar
- 5 g gelatin
- 50 g honey
- 1 sheet of dobos (store-bought)
Preparation
1. Preparing the Velvet Roll Base
Start by preparing a rectangular baking pan (30 cm x 40 cm) with parchment paper. This step is essential to ensure the roll comes off easily after baking. Preheat the oven to 180°C.
Tip: Use a pan with higher edges to avoid spilling the batter.
In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to mix until the mixture is glossy and firm. It’s important not to rush this process; well-beaten egg whites are key to a fluffy base.
Add the egg yolks one at a time, followed by the vanilla extract, lemon juice, and oil. Mix gently.
In another bowl, sift the flour, baking powder, and cocoa powder. Fold the dry ingredients into the wet mixture using a spatula in a gentle up-and-down motion. This will help retain the air in the egg whites, resulting in a fluffy base.
Pour the batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted comes out clean. The base should feel firm to the touch and pull away slightly from the edges.
Tip: Do not open the oven in the first 10 minutes to avoid deflating the base.
Once the base is ready, remove it from the oven and invert it onto a damp towel sprinkled with powdered sugar. Roll it up tightly with the towel and let it cool.
2. Preparing the Pear Cream
While the base cools, prepare the pear cream. Peel and dice the pears. Place them in a saucepan with 400 ml of water and the cinnamon stick. Boil for about 10 minutes until the pears are slightly tender but not mushy.
Separately, heat the milk with 175 g of sugar. In a bowl, whisk the egg yolks with the remaining sugar, then add the hot milk. Place the mixture over a double boiler, stirring constantly until it thickens.
In another container, hydrate the gelatin in cold water, then dissolve it completely over the double boiler. Once the cream has cooled, fold in the gelatin and whipped cream, being careful not to deflate it.
3. Assembling the Cake
From the dobos sheet, cut out a circle that fits the bottom of the mold in which you will assemble the cake. Place slices of the Velvet roll, about 2 cm thick, on top of the sheet. Pour 2/3 of the pear cream over it and let it set in the fridge for 15 minutes.
After the cream has slightly thickened, add the remaining slices of roll and the rest of the pear cream. Cover the cake with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
4. Preparing the Fondant
To create the fondant, in a tall bowl, combine the powdered sugar and add the hydrated and dissolved gelatin along with the honey. Knead until you obtain a slightly sticky dough. On a surface dusted with powdered sugar, roll out a round sheet and place it over the cake.
Tip: You can use leftover fondant to create decorations for the cake, such as flowers or figurines.
5. Decorating the Cake
To decorate the cake, mix the whipped cream with the cream cheese. Cover the sides of the cake with this mixture and then garnish with roasted and peeled hazelnuts.
Serving and Variations
For a complete experience, serve this Velvet Roll Cake with Pears alongside a scoop of whipped cream or vanilla ice cream. You can also experiment with various flavors: add a few drops of almond extract or a splash of pear liqueur to the cream cheese for an extra flavor boost.
Nutritional Benefits
This dessert is not only delicious but also packed with nutrients. Pears are an excellent source of fiber and vitamin C, while cream cheese provides a significant protein boost. Additionally, the use of gelatin adds collagen, which is beneficial for skin and joints.
Frequently Asked Questions
- Can I use other fruits instead of pears?
Absolutely! Apples or peaches are excellent alternatives that can easily be adapted in this recipe.
- How can I reduce the amount of sugar?
You can replace some of the sugar with a natural sweetener, such as honey or maple syrup, but make sure to adjust the proportions.
- What is the best way to store the cake?
This cake keeps well in the refrigerator, covered, for 3-4 days.
We hope this captivating and detailed recipe for Velvet Roll Cake with Pears inspires you to try making it and impress your loved ones with a memorable dessert! Bon appétit!