Sponge cake with lemon cream rolls

Sponge cake with lemon cream rolls
gourmet recipe
French cuisine
Sponge cake with lemon cream rolls
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (1 votes)
prep time
15 min
cooking time
0 min
prep time
15 min
cooking time
0 min
  • 150 g butter
  • 150 g sugar
  • 3 egg yolks
  • juice and grated rind of 4 lemons
On the other hand
  • 8 egg yolks
  • 100 g sugar
  • 5 egg whites
  • 50 g of starch
  • 50 g flour
On the other hand
  • 1/2 Cup of powdered sugar
  • 12 candied cherries
For the oven tray
  • paper beard
  1. Line a baking sheet with paper beard. Heat oven to 230 degrees. Melt the butter and mix it with sugar. the egg yolks, the juice of the 4 lemon and zest of 3. Bring a boil. Then leave to cool the cream come guests of lemon. Whisk the egg yolks with half the sugar and lemon zest until a foamy mixture remaining.
  2. Whites beat the egg whites with the remaining sugar and add them below up to the egg yolks mixture. Sift over the flour with the starch and mix. Divide the mass of sponge on the paper beard and Cook 10 minutes to half-height. Dump cake, cover with a damp cloth and allow it to cool. Remove the paper beard.
  3. Distribute evenly the cake lemon cream. Cut this in 12 square, roll each one and place them on a tray with the edge of the roll down. Sprinkle rolls with the sifted powdered sugar and garnish each one with a cherry.
Recipes easy to https://recetasdecocinafaciles.NET /

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