Lemon biscuit roll

Name: Lemon biscuit roll
Cook time: 45 min
Total time: 45 min
Yield: 15
Ingredients: 4 Eggs (size M); 175 g Sugar; 125 g Flour; 1/2 TEASPOON Baking Powder; 5 sheets Gelatine; 250 g Whole milk yoghurt; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 250 g Whipped cream; 250 g Apricot Jam; 7-10 Tbsp Lemon balm; 7-10 Tbsp Backpaiper; 7-10 Tbsp Sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 15

4 Eggs (size M)
175 g Sugar
125 g Flour
1/2 TEASPOON Baking Powder
5 sheets Gelatine
250 g Whole milk yoghurt
7-10 Tbsp grated peel and juice of 1 untreated lemon
250 g Whipped cream
250 g Apricot Jam
7-10 Tbsp Lemon balm
7-10 Tbsp Backpaiper
7-10 Tbsp Sugar

Directions

1
Separate eggs. Beat the egg whites and 1 tablespoon of water until stiff, adding 75 g of sugar. Beat the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg foam mixture and fold in carefully. Line a baking tray with baking paper. Add the mixture and spread evenly.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Sprinkle the tea towel evenly with sugar. Turn out the sponge cake plate and carefully remove the baking paper. Roll up with the tea towel and let it cool down. Soak the gelatine in cold water. Mix yoghurt, 100 g sugar, lemon zest and juice. Squeeze gelatine well, dissolve carefully and stir in 3 tablespoons of yoghurt mass. Stir into the remaining yoghurt. Chill for 5-10 minutes. Whip cream until stiff. When the cream begins to gel, fold in the cream. Stir the jam until smooth and spread on the sponge cake.
3
Stir into the remaining yoghurt. Chill for 5-10 minutes. Whip cream until stiff. When the cream begins to gel, fold in the cream. Stir the jam until smooth and spread on the sponge cake. Spread the cream on top. Roll up and chill for about 2 hours. Serve decorated with lemon balm