Lemon roll
Ingredients for Lemon roll
| Amount | Ingredient |
|---|---|
| 6 St | Eggs |
| 6 tbsp | lukewarm water |
| 175 g | Sugar |
| 200 grams | Flour |
| 1 tbsp | Sugar |
| 250 ml | Cream |
| 1 Pk | Sahnesteif |
| 2 Pk | Vanillzucker |
| 5 tbsp | Lemon juice |
| some | Powdered sugar |
| 1 Pf | Strawberries (if available) |
Lemon roll Directions
Eggs and water with electric mixer until fluffy, leaving the sugar sprinkle. Vorichtig Stir in the flour.
Pour the dough onto a baking sheet lined with parchment paper and bake in a preheated oven at 200 ° C. Bake about 15-20 minutes (the surface should be golden brown).
The baked sponge cake on a rush with 1 tablespoon sugar sprinkled piece of baking paper. The baking paper from the bottom side and pull gently shape the dough is still hot, gently into a roll. Then let cool.
Meanwhile, the cream with the cream and the Vanillzucker stiff stiff peaks. Gently stir in the lemon juice and Dan taking care that the cream does not curdle.
Carefully unroll the cooled Biscuitteig and spread the cream on it. Then roll up the role again and besieben with powdered sugar.
Wash fresh strawberries in strawberry season, free of stems and leaves and coarsely chop. Spread on the cream before it rolls along.
Who's afraid of breaking the role, can the batter into a spring form baking (baking time may increase slightly), then cut into pie shell 1-2 times horizontally and spread the cream (and possibly strawberries) between the soil - then the besieben cake with powdered sugar.
