John Myers
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Sponge Cake: LEMON ~ CREAM ~ ROLL
The perfect sponge cake: lemon ~ cream ~ roll recipe with a picture and simple step-by-step instructions.
INGREDIENTS Sponge cake: see point 1
INGREDIENTS Filling:
- 250 g Lowfat quark
- 1 Organic lemon, zest
- 50 ml Freshly squeezed lemon juice
- 1 packet Gelatin white, ground
- 1 pinch Salt
- 2 tbsp Powdered sugar
- 400 g Cream 30% fat
- 0,5 cups Chocolate fat glaze, dark
PREPARATION:
- Remove the basic dough recipe from the cake base: Sponge cake: BASIC RECIPE (Wiener Boden). Line a baking sheet with parchment paper. Set the oven to 180 ° O / bottom heat.
- Spread the finished dough evenly on the baking sheet and bake for 15 minutes. Do the chopsticks test here too, as not all baking trays are identical in size. After baking, turn the dough upside down on a sweetened baking towel. Carefully peel off the baking paper and slowly roll up the dough with the help of the cloth and let it cool down.
PREPARATION:
- Mix the quark, lemon zest, soaked gelatine, lemon juice and powdered sugar together. Whip the cream and fold into the quark mixture. Put the quark mass in the cooler for approx. 20 minutes so that it can attract a little. It will then not slip away when rolling up as it happened to me here; – ((
- Carefully roll out the sponge cake. Spread 2/3 of the quark mixture evenly on the floor. The loosely rolled-up side should only be brushed very thinly 4cm. Now roll up the dough sheet loosely from the other side and place it on a cake plate with the end facing down. Brush the outside with the rest of the quark filling.
- Melt the chocolate icing (1/2 cup) over a water bath. Use a spoon to spread the liquid glaze in thin threads as a decoration on the top of the roll. Place in the refrigerator until serving.
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