Swiss Roll with Lemon Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s)
- 125 g suar
- 125 g flour
- 1 lemon (s), (untreated)
- 400 g sweet cream
- 25 g suar
- 15 g suar, to roll up
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200-220 degrees.
- Make a quick biscuit batter. To do this, beat the eggs (unseparated) in a mixing bowl to a creamy mass. Sprinkle in the sugar spoon by spoon and stir in well. Now mix in the grated zest of the lemon and a pinch of salt. Sift the flour onto the egg mixture and fold in quickly but carefully.
- Pour the mixture on the prepared and laid out baking sheet and bake on the lower rail in the oven for about 10 minutes, until the top is lightly browned.
- Roll up the dough together with a sugared cloth.
- Beat the cream until stiff, stir in the sugar. Squeeze the lemon, pour the juice into the cream and stir briefly.
- Roll out the sponge cake again and brush evenly with the cream. Roll up the dough again with the filling and enjoy fresh.
- The roll can also be decorated with powdered sugar and lemon zest.
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