Lemon roll
Description
Homemade pastry for tea. A very easy and quick roll to prepare—such rolls are usually made for festive occasions due to their wonderful aroma and the opportunity to get creative with decoration. For the filling, I use lemon cream; you can find this recipe on the website. Lemon zest can be replaced with orange zest—it also turns out delicious! The special feature of this recipe is the sponge cake roll, which makes the pastry wonderfully soft and airy. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Prepare all the ingredients needed for the filling.
- 2
Step 2
2. Separate the egg yolks from the egg whites, add half the sugar, and beat until pale. Add vanilla, lemon zest, almonds, and flour, then mix well.
- 3
Step 3
3. Add part of the egg whites beaten with the remaining sugar into a stiff foam to the batter, mix until it reaches a runny consistency, then add the remaining egg whites and gently mix, folding the egg white mixture into the batter.
- 4
Step 4
4. Evenly spread the dough on a baking sheet lined with parchment paper. Bake in a preheated oven at 190 degrees for 10 minutes. Check for doneness by gently pressing a finger on the biscuit.
- 5
Step 5
5. Cover the sponge cake with a damp towel and leave it like this until it cools completely.
- 6
Step 6
6. For the filling, whip the cream and mix it with the lemon cream.
- 7
Step 7
7. When the biscuit has cooled, carefully remove the parchment paper and evenly spread the cream over it.
- 8
Step 8
8. Roll it up and decorate.