Recipe Lemon roll of of 05-05-2008 [Updated on 28-08-2018]
The lemon roll is a fresh and tasty dessert, the process is a bit long, but it's really worth it. Without exaggeration I tell you that it is one of the lemon desserts best I've ever eaten and it's all thanks to my mom's recipe from her stainless cooking encyclopedia. Try this lemon roll recipe and then let me know, I found it great and perfect for summer :)
How to make the Lemon Rotolo
Mix 4 egg yolks with 4 tablespoons of hot water, the grated lemon peel and the sugar.
Separately, whip the 4 egg whites.
Gently blend the egg whites into the eggs, add the flour and yeast.
Work until the mixture is homogeneous and fluffy.
Spread a layer of parchment paper on the baking sheet. Slide the mixture onto the parchment paper. Level the mixture as much as possible, then bake in a preheated oven and cook for 10 minutes at 220 ° C.
Spread a cloth on a surface, sprinkle it with sugar and as soon as the pasta is cooked, roll out the roll on the sugar
Gently remove the parchment paper.
Roll everything up gently and let it cool.
Meanwhile, prepare the filling.
Soak the gelatine sheets in a saucepan of cold water.
Heat the juice of two large lemons with 2 tablespoons of water in a saucepan.
Then add the squeezed isinglass sheets, mix and let cool.
Work an egg yolk with 2 tablespoons of hot water and sugar.
Separately whip the egg white. Still in another bowl whip the cream.
You will then have 4 bowls.
Now gently add the lemon syrup, egg white and yolk mixture to the cream.
Put the mixture in the fridge and let it cool for 10 minutes.
Now roll out the roll, spread a layer of lemon cream. Level the layer of lemon cream as much as possible, then gently roll the dough into a roll.
Put the lemon roll in the fridge for 1 hour before serving it to the table.
Cut into slices and serve
tag: lemon roll, lemon roll