Lemon biscuit roll

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg whites with the whisks of the hand mixer until stiff. Add salt and 100 g sugar. Add egg yolks and stir in. Mix flour and baking powder, sieve onto the egg mixture and fold in. Line a baking tray with baking paper.

2. 2

   Put the mixture on top and spread evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Then turn onto a damp tea towel sprinkled with sugar and carefully remove the baking paper. Roll up the short side of the sponge cake plate with the cloth and let it cool down. For the filling, soak gelatine in cold water. Mix yoghurt, quark, 75 g sugar, lemon peel and juice. Squeeze the gelatine, dissolve carefully. Mix a little cream with the gelatine, then stir everything into the rest of the cream. Chill for about 5 minutes until the cream starts to gel. Whip 150 g cream until stiff, fold into the cream. Unroll the sponge cake again.

3. 3

   Squeeze the gelatine, dissolve carefully. Mix a little cream with the gelatine, then stir everything into the rest of the cream. Chill for about 5 minutes until the cream starts to gel. Whip 150 g cream until stiff, fold into the cream. Unroll the sponge cake again. Pour cream onto the plate and spread. Roll up the plate again and chill for approx. 3 hours. Whip 150 g cream until stiff. Fill into a piping bag with star-shaped spout. Dust the roll with icing sugar and spray cream tuffs on top. Decorate with lemon balm, lemon zests and slices

4. 4

   Pour cream onto the plate and spread. Roll up the plate again and chill for approx. 3 hours. Whip 150 g cream until stiff. Fill into a piping bag with star-shaped spout. Dust the roll with icing sugar and spray cream tuffs on top. Decorate with lemon balm, lemon zests and slices

5. 5

   3 hours waiting time

Nutrition Facts

KCAL
180 kcal

CARBS
19 g

FATS
9 g

PROTEINS
6 g