Ingredients
Biscuit
- 3 eggs
- 170 grams (6.00 ounces) sugar
- 170 grams (6.00 ounces) grated raw carrots
- 100 grams (3.55 ounces) flour
- 8 grams (0.30 ounces) baking powder
- 0.3 teaspoons cinnamon / ginger
- vanilla (a pinch)
Caramelized Pears
- 3 pears
- 70 grams (2.45 ounces) walnuts
- 30 grams (1.05 ounces) butter
- 1 tablespoon sugar
Custard
- 400 grams (14.10 ounces) cream cheese
- 80 grams (2.80 ounces) powdered sugar
- 100 milliliters (3.40 fluid ounces) cream (33-35%)
Equipment
- Mixing Bowls
Use various sizes to keep your ingredients separate and organized. Stainless steel bowls work best for whipping cream and eggs.
- Hand or Stand Mixer
A stand mixer will save you time and effort, especially when whipping eggs to a fluffy consistency. If you use a hand mixer, ensure it has multiple speed settings.
- Baking Sheet
A flat, rimmed baking sheet lined with parchment paper ensures even baking and easy removal of the sponge biscuit.
- Non-stick Frying Pan
Perfect for caramelizing the pears and nuts. A non-stick surface prevents sticking and allows for easy stirring.
- Spatula
Essential for spreading the dough and the creamy filling smoothly and evenly. Silicone spatulas work best.
- Clean Kitchen Towel
Needed for rolling the sponge biscuit while it cools. Make sure it's clean and lint-free.
Instructions
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Enjoy your delicious homemade pastry! This treat is sure to bring smiles and maybe even some promises to clean the room from your friends and family!
Servings
For a refined finish, sprinkle a light dusting of powdered sugar over the top and add a sprig of fresh mint for a pop of color. 🍃 If you're looking to indulge further, drizzle a bit of warm caramel sauce over each slice. The warm notes of the caramel beautifully complement the spiced carrot and creamy custard. 🥕🍮
Why not serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra layer of richness? 🍨 For a healthier twist, a side of fresh berries can add a zingy contrast to the roll's sweetness while making the plate look even more inviting. 🍓
Hosting a brunch? Pair this delightful dessert with a cup of freshly brewed coffee or a pot of earl grey tea. ☕ Your guests will praise your culinary skills and possibly never leave! 😋
Variations
Gluten-Free Version 🌾
Swap out the regular flour for an equal amount of gluten-free all-purpose flour. Make sure it's a blend that contains xantham gum or add 1/4 tsp separately to ensure the right texture. Your Carrot & Pear Swiss Roll will be as fluffy and delightful as the original!
Vegan Version 🌱
For a plant-based twist, replace the eggs with a flaxseed mix (3 tbsp water + 1 tbsp ground flaxseed per egg), and use dairy-free cream cheese and coconut cream for the custard. Opt for vegan butter when caramelizing the pears. Ensure your sugar is vegan-certified. Indulge without a second thought!
These variations are so tasty, even non-vegans and non-gluten-free folks will enjoy them!
Faq
- Can I use a hand mixer if I don't have a stand mixer?
Absolutely! Just be patient and make sure to whip the eggs and cream long enough to get the fluffy consistency.
- How important is it to sift the dry ingredients?
Sifting helps to aerate the flour and ensures a lump-free, lighter batter. It’s a crucial step for the perfect texture.
- Can I substitute honey for sugar in the recipes?
Yes, you can use honey, but keep in mind it will alter the flavor and moisture content slightly. Use 3/4 cup of honey for each cup of sugar and reduce the liquid by 1/4 cup.
- How can I prevent my custard from being too runny?
Ensure all your custard ingredients are cold before whipping. If needed, chill the bowl and cream beforehand for better consistency.
- What's the best way to store leftovers?
Wrap any leftovers in plastic wrap and store in the refrigerator. It should be good for up to 3 days. For longer storage, you can freeze it for up to a month.
- Can I use a different type of fruit for the caramelized filling?
Absolutely! Apples, peaches, or even berries can be caramelized for this recipe. Just adjust the cooking time as needed.