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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