Lemon cream roll

Ingredients for 1 servings:

• 4 eggs
• 1 egg yolk
• 80 g sugar
• 1 packet of vanilla sugar
• 80 g flour
• ½ tsp, leveled baking powder
• 4 sheets of white gelatin
• 400 g whipped cream, chilled
• 4 tbsp lemon juice
• 70 g powdered sugar, sifted
• 1 pack of lemon peel
• Grease for the tray
• Sugar for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Refreshing Swiss roll – simple yet sophisticated

Grease the baking sheet and line it with parchment paper. Fold the parchment paper along the slanted side of the baking sheet to create a rim. Preheat the oven to approximately 200°C (top/bottom heat). For the batter, beat 4 eggs and 1 egg yolk in a mixing bowl with a mixer on high speed for about 1 minute until frothy. Mix the sugar with the vanilla sugar, stir in for about 1 minute while stirring, and beat the mixture for about 2 more minutes. Mix the flour with the baking powder and briefly stir in on the lowest speed. Spread the batter evenly onto the prepared baking sheet. Place the baking sheet on the middle shelf of the preheated oven. Bake the sponge cake for about 10 minutes. (The sponge cake must be baked briefly and at a very high temperature!) Immediately after baking, loosen the sponge cake from the edge, turn it out onto a damp tea towel sprinkled with sugar, roll it up, and let it cool. (This will prevent the dough from breaking during rolling later.) For the filling, soak the gelatine according to the package instructions. Whip 400g of heavy cream until almost stiff peaks form. Squeeze the gelatine lightly and dissolve it in a small saucepan over low heat, stirring constantly. Stir the lemon juice, icing sugar, and lemon zest into the dissolved gelatine. First, whisk about 2 tablespoons of the cream into the gelatine mixture, then immediately whisk the mixture into the cream and whip the cream until stiff peaks form. Roll out the sponge cake and spread with the lemon cream, roll it up starting at the longer side, and refrigerate for at least 2 hours. Dust with icing sugar before serving. Tip: You can also prepare the sponge cake the day before, leave it rolled up overnight, and then use it the next day.