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- Lemon Meringue Roll - (for 10 Pieces)
Completed in : 1 hour plus cooling times
difficulty : easy
This recipe is : Guests , drinking coffee , summer , dessert , cake - tart , baking
Pro Portion :
Energy: 387 kcal, carbohydrates: 33 g, protein: 5 g, fat: 25 g
recipe properties : Easy
Biscuitteig
140 grams of sugar
Salt
4 Eggs (Kl. M)
120 g Mehl
½ Tl Backpulver
Lemon Meringue Filling
50 grams of sugar
2 teaspoon organic lemon zest (finely grated)
80 ml lemon juice
660 ml Konditorsahne
2 Pk. Sahnefestiger
20 g meringue drops
½ organic lemon (to garnish)
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preparation
Put 120 g sugar, 1 pinch of salt and the eggs in a bowl and beat with the whisk of the hand mixer or the food processor for at least 5 minutes until white and creamy.
Mix the flour and baking powder, sift into the egg mixture in several batches and carefully fold in with the whisk. Preheat the oven to 190 degrees (170 degrees for a fan oven).
Place the dough on a baking tray (40 x 30 cm) lined with baking paper and spread evenly into the corners. Bake in the hot oven on the middle rack for 12 minutes until golden. Immediately turn out onto a tea towel sprinkled with 20 g sugar.
Carefully peel off the parchment paper, roll up the biscuit lengthways using the tea towel and leave to cool.
In a small saucepan, bring the sugar, lemon zest, and lemon juice to a boil until the sugar has dissolved. Decant the syrup and let it cool completely. Whip the cream until stiff, allowing the cream stabilizer to trickle in. Stir in the cold lemon syrup. Set aside 150 g lemon cream.
Unroll the biscuit and spread with the remaining lemon cream. Leave a 3 cm border free.
Using the cloth, roll up the sponge cake over the filling and place on a plate. Chill the roll and the remaining lemon cream for 2 hours.
Spread the roll with the remaining lemon cream. Roughly chop the meringue drops, sprinkle over the roll. Halve the lemon, cut into slices and place on the roll.