Name: Lemon Cream Roulade
Ingredients: 6 Eggs; ⅔ cup 140 g Granulated sugar; 1 cup plus 3 tbsp (150 g Flour); ⅓ cup 50 g Cornstarch; 5 tbsp 70 g Butter, melted; Butter for the baking sheet; Granulated sugar to overturn; Confectioner’s sugar for dusting; ⅓ cup 80 g Granulated sugar; 60 ml White wine; 3 Egg yolks; Juice and zest of 2 lemons; 4 Sheets gelatin; 1⅔ cups 400 ml Whipped cream

Preheat oven to 400 °F (200 °C).
Beat the eggs and sugar in a bain-marie, set aside, and continue beating until it has a thick consistency.
Fold in the flour, cornstarch, and melted butter.
Butter a baking sheet and line it with parchment paper.
Spread the batter on it and bake for about 15 minutes.
For the lemon cream, bring sugar, white wine, egg yolk, lemon juice, and lemon zest to a boil while stirring.
Remove from heat and stir until it thickens.
Add the moistened and wrung out gelatin.
Sieve, stir until cool, and fold in the whipped cream.
Overturn the baked cake onto parchment paper sprinkled with granulated sugar.
Spread lemon cream on top, roll up, and chill.
Dust with confectioner’s sugar.

Lemon Cream Roulade

Ingrediënten

For the Lemon Cream

Instructies

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