A simple and delicious recipe for lemon roll is perfect for tea drinking. Its delicate taste and pleasant aroma are unique!
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You will need
- - a baking sheet;
- - parchment.
- For biscuit:
- - milk 1 \ 4 cups;
- - butter 2 tbsp. spoons;
- - flour 3 \ 4 cups;
- - baking powder 1 teaspoon;
- - sugar 2 \ 3 cups;
- - salt 1 \ 4 teaspoon;
- - chicken egg 3 pcs.;
- - yolk 3 pcs.
- For cream:
- - lemon juice 0.5 cups;
- - zest of one lemon;
- - sugar 1 cup;
- - chicken egg 3 pcs.;
- - butter 50 g.
Instruction manual
1
Heat the milk with butter, remembering to stir. Beat eggs, yolks and sugar in a light foam. In a separate container, thoroughly mix the flour with baking powder and sift them into beaten eggs, then mix gently. Transfer a few tablespoons of the dough into warm milk and stir. Add the mass to the main dough. Cover the baking sheet with parchment, forming the sides. Lay out a rather thin dough with a layer of about 1 cm. Flatten and bake for about 10-15 minutes at a temperature of 200 degrees until golden brown. Allow the finished roll to cool for a few minutes and turn it loosely warm.
2
Cooking cream. Squeeze 1/2 cup lemon juice with a citrus press or fork. Rub the zest with one lemon. Combine lemon juice, zest, sugar and butter. Bring the mixture to a boil and remove from heat. Beat the eggs with a thin stream, constantly stirring, pour into hot lemon juice. Put the container with the mixture on a small fire and, stirring constantly, bring to a boil. Cook for several minutes until thickened. Strain the hot cream through a sieve to get rid of possible lumps and zest. Cool the cream.
3
Expand the roll and brush with the filling. Use paper to wrap it back. Put in the refrigerator for an hour. Sprinkle with powdered sugar before serving.