Lemon biscuit roll

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
3.8 21
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 14
  • 3 Eggs (Gr. M)
  • 75 g + 4-5 tablespoons + 100 g sugar
  • 7-10 Tbsp Salt
  • 75 g Flour
  • 25 g Cornstarch
  • 1 coated Tsp Baking Powder
  • 500 g Low-fat curd
  • 2 packages Vanilla sugar
  • 7-10 Tbsp peel and juice of 1 organic lemon
  • 7-10 Tbsp Juice of 1 lemon
  • 250 g Whipped cream
  • 2 packages Cream stabiliser
  • 2 TABLESPOONS Icing sugar for dusting
  • baking paper

Directions

  1. 1

    Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate the eggs. Beat the egg whites and 3 tbsp. cold water until stiff, adding 75 g sugar and 1 pinch of salt.

  2. 2

    Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Whisk the egg yolks with a fork and fold into the beaten egg white. Sieve flour, starch and baking powder onto the egg mixture and fold in.

  3. 3

    Immediately spread the sponge cake mixture on the baking paper until smooth. Bake in a hot oven for about 10 minutes until light. Sprinkle 4-5 tablespoons of sugar evenly on a clean tea towel.

  4. 4

    Carefully turn the hot sponge cake plate over onto the cloth. Immediately moisten and remove the baking paper, otherwise it will stick.

  5. 5

    Roll up the sponge cake with the cloth from one long side and let it cool down. Mix quark, 100 g sugar, vanilla sugar, lemon peel and juice. Whip the cream until stiff and allow the cream setting agent to trickle in.

  6. 6

    Lift under the quark.

  7. 7

    Unroll the sponge cake. Spread lemon cream on top, leaving a rim of about 2 cm all around. Lift the cloth on one long side and use it to roll up the sponge cake again. Chill for at least 4 hours.

  8. 8

    Dust with icing sugar.

Nutrition Facts

KCAL
200 kcal
CARBS
25 g
FATS
7 g
PROTEINS
7 g