Sponge roll with lemon cream
Time
Preparation time: 15 min.
Cooking or baking time: 10 min.
Total preparation time: 25 min.
Although I have already baked a lot, I had not ventured on biscuit rolls so far. Now, for the first time in my life, I've tried it, and I love how easy and fast it is to make that roll and how delicious it tastes.
The recipe is for a lemon cream, but I've already done it with strawberries - just as simple - even tastier children claim?
ingredients
Dough:
- 6 eggs
- 150 g of flour
- 1 teaspoon Baking powder
- Lemon peel from a lemon
- 180 g of sugar
Lemon cream:
- 500 ml of cream (which is too much, can take less)
- 1 pck of cream stabilizer
- 80-100 g of sugar
- Juice of a lemon and the abrasion
preparation
- Preheat oven to 200 degrees.
- Beat the eggs (whole) together with the sugar very frothy. In the meantime, if you do this with the food processor, you can prepare the plate: lay it out with baking paper, liquefy some butter and spread it on it. Also wet and wring a clean kitchen towel, place on the work surface and sprinkle with a little sugar.
- Gradually add baking powder and flour to the egg mixture, add the lemon zest, stir a bit further and then pour the mixture onto the plate. Possibly. Spread a little with a spatula or knife.
- Put in the oven for about 10 minutes until the dough is light brown.
- Remove from the oven, gently loosen the dough with a knife at the edge, then carefully lay the dishcloth with the sugar side on the sheet / dough and turn the sheet over so that the dough is now on the dishcloth and then on the work surface. Sounds more complicated than it is, honest! Carefully lift off the sheet.
- O. k., The dough is now beautifully on the cloth, now it comes to rolling. Before that I had jitters, but it was easy and without breaking the dough. Start gently on one side and roll the dough with the cloth. Let cool down.
- Making the lemon cream: Whip the cream with the cream stabilizer and the sugar until stiff, add the lemon juice and peel.
- Filling the sponge roll: Roll up the roll carefully, spread the lemon cream on it and roll it up again without a cloth.
- Put on a plate, sprinkle with powdered sugar, done.
Of course, you can decorate even more beautiful, etc., if you have the time and would like.
In addition, you can put aside a portion of the cream and so after filling fill the roll from the outside. So has my mother often done that? needs more time, this time I did not have it.
Of course there are countless recipes for biscuit rolls in the net; also a few at TheFruitAndFlowerBasket (none for lemon cream). Above all, I would like to introduce this, because it is so quick and easy. No egg race, no complicated butter creams, etc.
The cream can be mixed with different fruits at will. Eg strawberries, raspberries, bananas, blueberries? depending on your taste!
The biscuit roll tastes best the next day and straight from the fridge.
