All recipe Quick roll of lemon homemade recipe This light sponge roll with its refined lemon filling rounds off a small menu wonderfully, but goes just as well with an afternoon cup of coffee.
INGREDIENTS FOR 10 PIECES OF DOUGH 3 large eggs (L) 175 g sugar 125 g flour 2 tsp baking powder grated zest of 1 untreated lemon FILLING 200 g cream 200 g lemon curd (English lemon butter from a glass)
All recipe Quick roll of lemon homemade recipe
No 1 Fast lemon roll HOW TO DO Preheat the oven to 250 ° C. Beat the eggs with the sugar into a light cream – so that the biscuit is particularly loose, beat for at least 5 minutes. Add 2 tablespoons of boiling water. Mix flour and baking powder; stir into the cream. Add half of the lemon peel.
No 2 Line the deep baking sheet with baking paper. Spread the sponge cake on the paper, leaving a 2 cm wide edge all around. Bake for 5 minutes.
No 3 Spread a piece of baking paper the size of a sheet on the work surface. Sprinkle sugar and remaining lemon peel on top.
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no 4 Put the hot sponge plate on the sugar-coated paper; Peel the baking paper off the plate.
No 5 Let cool down. Whip the cream until stiff; Mix in the lemon curd.
No 6 Spread the lemon cream on the sponge plate; roll up. Place on a serving plate with the seam facing down; let it rest for a while. Cut into slices and serve.
SO GELINGT’S Brush the baking paper on the hot biscuit plate with cold water – the paper can then be easily removed without sticking. EXTRA TIP If the filling for a biscuit roll contains whipped cream, the biscuit plate must have cooled before spreading. Do not let it cool down too long, otherwise the plate would become brittle when rolled up.
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