Melon biscuit roll

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 3 tablespoons of water until stiff. Add 75 g sugar and vanillin sugar. Stir in the egg yolks one after the other. Mix flour, starch and baking powder. Sieve onto the egg mixture and fold in.

2. 2

   Line a baking tray (approx. 37 x 32 cm) with baking paper. Spread the dough on it and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 10-12 minutes. Turn the sponge cake onto a damp kitchen towel sprinkled with sugar and wrap it in it. Let them cool down. Cut out small balls from the melon with a ball cutter. Drain on kitchen paper. Whip cream and remaining sugar until stiff. At the same time pour in the cream setting agent. Add flavour and lemon zest and stir in. Spread the sponge cake with the lemon cream. Leave an approx. 3 cm wide rim all around.

3. 3

   Drain on kitchen paper. Whip cream and remaining sugar until stiff. At the same time pour in the cream setting agent. Add flavour and lemon zest and stir in. Spread the sponge cake with the lemon cream. Leave an approx. 3 cm wide rim all around. Spread melon balls on top and press them slightly into the lemon cream. Roll up the sponge cake from the narrow side using the kitchen towel. Dust with icing sugar and cut into pieces. Place on paper cups and arrange on a plate. Decorate with melon balls if desired and serve. Makes about 8 pieces

4. 4

   Spread melon balls on top and press them slightly into the lemon cream. Roll up the sponge cake from the narrow side using the kitchen towel. Dust with icing sugar and cut into pieces. Place on paper cups and arrange on a plate. Decorate with melon balls if desired and serve. Makes about 8 pieces

5. 5

   Waiting time approx. 30 minutes