Lemon roulade

I have tried a lot of different biscuits, but this, I think I have not done. Biscuit, really, it was a good, soft, tasty.

You will need:

A quarter Cup of milk,
2 tablespoons butter,
3/4 Cup of flour for cakes,
1 teaspoon of baking powder,
2/3 Cup sugar,
1/4 teaspoon salt
3 chicken eggs,
3 egg yolks.

Filling (Lemon Kurd):
Half Cup of fresh lemon juice
1 tablespoon lemon peel,
2/3 Cup sugar,
3 chicken eggs,
50 grams of butter.



Preheat the oven to 190 degrees.
Lay a parchment paper baking sheet 42 by 30 cm (I h cm).
In a small saucepan, heat milk with butter until almost boiling.

Beat with a mixer the eggs, yolks and sugar until the increase in the mass of three times (it should have the consistency of thick cream). It will take approximately 10 minutes.

Next, sift the flour with the baking powder and salt.

Pour the flour into the beaten eggs, stirring gently from bottom to top with spatula.

Lay a few spoons of dough in the warm milk and stir.

Pour the mixture into the main batter and mix well.

Now, you need to put the dough on a baking sheet, flatten and bake for about 10-15 minutes.

Ready biscuit should have a Golden surface.

As already noted, it can roll them up immediately after production or after cooling.

Filling. (lemon Kurd I cooked here)

Bring to boil the lemon juice, zest, sugar and butter. Then, lightly whisk the eggs and, with constant stirring, a thin stream pour the hot lemon juice. Return all of this on a small fire and, stirring, bring to a boil. Cook for about 5 minutes (stirring constantly) until thickened.

Next, then pass through a sieve (you can do without it, only in this case the stuffing will be felt zest, and then pour it into a clean container. Cover with foil (the foil should touch the surface of the cream to form a crust) and allowed to cool.


The cooled roll, you can remove the top «crust», it is very easily separated. But, if you wish, you can leave it, because the filling is pale yellow in color and does not create a contrast when you minimize the roll.

Then, apply the filling on the surface of the biscuit,

who wants to, can be spread Chantilly or whipped cream

collapse, decorate or just sprinkle with powdered sugar and place in the fridge to full hardening, at least 1 hour.

I loved this sponge cake with lemon curd and cream. After the refrigerator it even better!lemon-roulade

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