Lemon Cream Roulade
Ingrediënten
- 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
For the Lemon Cream
- 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
Instructies
- 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.
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