Tim Mälzer's lemon roll

Name: Tim Mälzer's lemon roll
Cook time: 45 min
Total time: 45 min
Yield: 14
Ingredients: 6 Eggs (size M); 3 Egg yolk (size M); 1 package Vanillin sugar; 150 g Sugar; 70 g Flour; 1/2 TEASPOON Baking Powder; 3 sheets Gelatine; 3 Lemons (2 untreated); 125 g Whipped cream; 7-10 Tbsp Icing sugar; 7-10 Tbsp Sugar; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 14

6 Eggs (size M)
3 Egg yolk (size M)
1 package Vanillin sugar
150 g Sugar
70 g Flour
1/2 TEASPOON Baking Powder
3 sheets Gelatine
3 Lemons (2 untreated)
125 g Whipped cream
7-10 Tbsp Icing sugar
7-10 Tbsp Sugar
baking paper

Directions

1
Beat 3 eggs, 3 egg yolks, vanillin sugar and 70 g sugar with the whisks of the hand mixer until creamy. Mix flour and baking powder. Sift over the egg mixture and fold in carefully. Spread evenly on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Then turn out onto a damp tea towel sprinkled with sugar.
2
Remove baking paper immediately. Whip protruding sides of the cloth over the plate. For the cream, soak gelatine in cold water. Separate 3 eggs. Stir egg yolks with 2 tablespoons of hot water until creamy, gradually adding 80 g of sugar. Wash 2 lemons, grate them dry, grate the peel and squeeze the juice. Stir the peel and juice into the egg cream. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir the gelatine into the rest of the cream. Chill until it begins to set. Beat the egg whites and cream separately until stiff.
3
Stir the peel and juice into the egg cream. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir the gelatine into the rest of the cream. Chill until it begins to set. Beat the egg whites and cream separately until stiff. When the cream begins to set, carefully fold in the beaten egg whites and cream, except for a little for decoration. Spread the cream on the sponge cake base and roll up. Chill for about 2 hours. Peel the remaining lemon so that the white skin is completely removed. Halve the fruit lengthwise and cut into thin slices. Decorate sponge roll with icing sugar, whipped cream and lemon slices
4
When the cream begins to set, carefully fold in the beaten egg whites and cream, except for a little for decoration. Spread the cream on the sponge cake base and roll up. Chill for about 2 hours. Peel the remaining lemon so that the white skin is completely removed. Halve the fruit lengthwise and cut into thin slices. Decorate sponge roll with icing sugar, whipped cream and lemon slices
5
waiting time approx. 2 1/2 hours