Refreshing lemon roll with brittle

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 11
  • 4 Eggs (size M)
  • 125 g + 75 g + 1 teaspoon sugar
  • 1 pinch Salt
  • 100 g Flour
  • 50 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 100 g Hazelnut brittle
  • 250 g + 30-50 g raspberry jam
  • 8 sheets white gelatine
  • 2 untreated lemons
  • 250 g +125 g whipped cream
  • 500 g Low-fat curd
  • 1 package Citro-back
  • 2 Lemon slices to decorate
  • 2 TABLESPOONS Icing sugar
  • baking paper
  • 7-10 Tbsp Sugar

Directions

  1. 1

    Separate eggs. Beat the egg whites and 4 tablespoons of cold water until stiff, add 125 sugar and salt while stirring. Add egg yolk and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Fold in brittle, except for 1-2 tablespoons. Line a baking tray (32 x 39 cm) with baking paper and spread the sponge mixture on it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes.

  2. 2

    Turn onto a clean tea towel sprinkled with sugar and carefully remove the baking paper. Stir 250 g jam until smooth and spread on the warm sponge cake. Let it cool down. Soak the gelatine in cold water. Wash the lemons thoroughly and finely grate the peel. Squeeze the juice. Whip 250 g cream until stiff and put in a cool place. Mix quark, 75 g sugar, grated lemon peel and citro-back. Squeeze the gelatine, dissolve and mix with the lemon juice. Stir the gelatine into the quark cream, fold in the cream immediately. Put the cream in a cool place for about 10 minutes so that it can put on something. Spread the cream on the sponge cake plate and leave an approx. 2 cm wide rim all around. Roll up the sponge cake from the long side, cover and put in a cool place for at least 4 hours (preferably overnight).

  3. 3

    Whip 250 g cream until stiff and put in a cool place. Mix quark, 75 g sugar, grated lemon peel and citro-back. Squeeze the gelatine, dissolve and mix with the lemon juice. Stir the gelatine into the quark cream, fold in the cream immediately. Put the cream in a cool place for about 10 minutes so that it can put on something. Spread the cream on the sponge cake plate and leave an approx. 2 cm wide rim all around. Roll up the sponge cake from the long side, cover and put in a cool place for at least 4 hours (preferably overnight). Heat 30-50 g jam, pass through a sieve and allow to cool. Cut lemon slices into fine slices. Whip 125 g cream and 1 teaspoon of sugar until stiff and place in a piping bag with star-shaped spout. Dust sponge roll with icing sugar and cut into 10-12 pieces. Spray a cream tuff on each piece and decorate with a blob of jam and lemon wedges. Sprinkle with remaining brittle

  4. 4

    Heat 30-50 g jam, pass through a sieve and allow to cool. Cut lemon slices into fine slices. Whip 125 g cream and 1 teaspoon of sugar until stiff and place in a piping bag with star-shaped spout. Dust sponge roll with icing sugar and cut into 10-12 pieces. Spray a cream tuff on each piece and decorate with a blob of jam and lemon wedges. Sprinkle with remaining brittle

Nutrition Facts

KCAL
380 kcal
CARBS
52 g
FATS
14 g
PROTEINS
11 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes