Lemon biscuit roll

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

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