Pear Gingerbread Cake Roll Recipe

Name: Pear Gingerbread Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 3 large egg yolks; 2/3 cup sugar; 2 tablespoons butter, melted; 2 tablespoons molasses; 3/4 cup cake flour; 1 teaspoon baking powder; 1 teaspoon each ground ginger, cinnamon and allspice; 2 to 3 teaspoons confectioners' sugar; 2 medium pears, peeled and finely chopped; 1 tablespoon butter; 2 tablespoons pear brandy or brandy; 1 cup heavy whipping cream; 2 tablespoons confectioners' sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; Additional confectioners' sugar and ground cinnamon, optional

Servings: persons

3 large eggs
3 large egg yolks
2/3 cup sugar
2 tablespoons butter, melted
2 tablespoons molasses
3/4 cup cake flour
1 teaspoon baking powder
1 teaspoon each ground ginger, cinnamon and allspice
2 to 3 teaspoons confectioners' sugar
2 medium pears, peeled and finely chopped
1 tablespoon butter
2 tablespoons pear brandy or brandy
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Additional confectioners' sugar and ground cinnamon, optional

1
Line a 15x10x1-in. baking pan with waxed paper; grease and flour the pan and paper. Set aside. In a large bowl, beat eggs and egg yolks for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in butter and molasses. Combine the flour, baking powder and spices; fold into egg mixture. Spread batter into prepared pan.
2
Bake at 375u00b0 for 9-11 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
3
For filling, in a small skillet, saute pears in butter until tender. Remove from the heat; stir in brandy. Cool completely. In a large bowl, beat the cream, confectioners' sugar, cinnamon and ginger until stiff peaks form. Gently fold in pear mixture.
4
Unroll cake and spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Dust with additional confectioners' sugar and cinnamon if desired.

935

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 large eggs, 3 large egg yolks, 2/3 cup sugar, 2 tablespoons butter, melted, and more.

Yes, Pear Gingerbread Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear Gingerbread Cake Roll

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