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Lemon Cream Roulade

Deel op Facebook Print Recipe

Ingredients

  • 6 Eggs
  • ⅔ cup 140 g Granulated sugar
  • 1 cup plus 3 tbsp 150 g Flour
  • ⅓ cup 50 g Cornstarch
  • 5 tbsp 70 g Butter, melted
  • Butter for the baking sheet
  • Granulated sugar to overturn
  • Confectioner’s sugar for dusting

For the Lemon Cream

  • ⅓ cup 80 g Granulated sugar
  • 60 ml White wine
  • 3 Egg yolks
  • Juice and zest of 2 lemons
  • 4 Sheets gelatin
  • 1⅔ cups 400 ml Whipped cream

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Beat the eggs and sugar in a bain-marie, set aside, and continue beating until it has a thick consistency.
  • Fold in the flour, cornstarch, and melted butter.
  • Butter a baking sheet and line it with parchment paper.
  • Spread the batter on it and bake for about 15 minutes.
  • For the lemon cream, bring sugar, white wine, egg yolk, lemon juice, and lemon zest to a boil while stirring.
  • Remove from heat and stir until it thickens.
  • Add the moistened and wrung out gelatin.
  • Sieve, stir until cool, and fold in the whipped cream.
  • Overturn the baked cake onto parchment paper sprinkled with granulated sugar.
  • Spread lemon cream on top, roll up, and chill.
  • Dust with confectioner’s sugar.
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Course; Dessert / Fruit / Pastry
Cuisine; Austria / European