John Myers
Lemon Curd Roulade
The perfect lemon curd roulade recipe with a picture and simple step-by-step instructions.
For the biscuit
- 250 g Lowfat quark
- 75 g Sugar
- 1 Lemon
- 1 dl Cream
- Powdered sugar
- 4 Eggs
- 120 g Powdered sugar
- 80 g Flour
- 40 g Cornstarch
- Sugar for dusting
- Separate eggs. Beat the egg yolk and half of the sugar with the hand mixer for about 5 minutes, until a light, solid mass is formed and the volume has doubled.
- Beat the egg white until stiff. Sprinkle in the rest of the sugar and continue beating until the mixture is glossy. Preheat the oven to 180 ° C.
- Mix 1 / 3 of the egg white into the egg yolk mixture. Mix the flour and starch. Carefully mix the flour and egg white alternately into the mixture.
- Place the dough on a baking sheet lined with baking paper and spread thinly to the size of a sheet. Bake in the middle of the oven for about 13 minutes. Make a needle test: To do this, stick a wooden or metal skewer into the middle of the biscuit. If no dough sticks when you pull it out, the biscuit is baked. Take out and sprinkle with a little sugar.
- Overturn on a grid lined with baking paper. Carefully peel off the top baking paper and place it back on the biscuit. Let the biscuit cool down before using it again.
- Soak gelatine in plenty of cold water for the filling. Put the quark and sugar in a bowl. Finely grate the lemon zest. Squeeze the lemon. Add the juice to the curd and mix.
- Take the gelatine out of the water, squeeze it out lightly and put it in a pan. Melt the gelatine over the lowest heat.
- Stir a little quark mass into the gelatin, then mix this well with the rest of the quark mass. Keep in a cool place until it starts to set along the edge.
- Beat the cream until stiff and fold into the quark. Keep in a refrigerator until the cream is almost solid.
- Cut away the hard biscuit edges. Brush the sponge cake with the quark cream, leaving a 1 cm wide border free all around.
- Roll up the biscuit using the baking paper. Cut off ends. Dust the roulade with powdered sugar and cut into slices.
- TIP 12: It tastes best the next day.
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