Back at school recipe lemon sponge cake roll Recipe The egg masses of the sponge is on the main raw material. Since the protein can be beat well until stiff, airy but still, it is characterized for the relaxation responsibility of the Biscuits. With the addition of Egg yolk is the sponge again and juicy will get a fine color.

For 10 pieces

Ingredients:

1 baking sheet

Basic sponge cake recipe

2 eggs (size M)

65 g granulated sugar

2 egg yolks (size M)

2 tablespoons water

65 g flour

Cream

2 untreated lemons

2 eggs (size M)

100 g of room temperature butter

100g granulated sugar

Also

40 g chopped almonds

100g granulated sugar

Method:

1. Preheat the oven to 180 ° C top and bottom heat. Preheat The baking sheet with parchment paper, while the wax paper from the short or long Page accordion-like to a stable edge fold so that the paper size of 30 × 30 cm added.

2. Separate eggs, 2 egg whites 25 g sugar with a Hand mixer until stiff. 4 egg yolks with the remaining Sugar and water in a bowl over the Water until creamy. In this case the water may not too hot, otherwise increase the egg mixture. The egg whites with a spatula carefully under the yolk mass lift. Sift the flour and Stir well.

3. The sponge cake on the prepared baking sheet, spread, sprinkle with the chopped almonds and bake in preheated oven on middle rack about 10-12 minutes.

4. After baking, the upper side with sugar Sprinkle with a second baking sheet of paper. cover A wire rack to hang up, business, the sponge on the grid, the plate Remove and let cool.

5. For the cream, wash the lemons hot dry rub the zest with a Zestenreißer Remove and squeeze out the juice. The zest with remaining ingredients in a saucepan (on 85 ° C), but not boil. From heat take it through a sieve and cool stress. let The cream with plastic wrap, cover let cool and chill.

6. The baking paper carefully from biscuit and spread evenly on the cold cream. Use a knife to the biscuit plate lengthwise both roll and cut biscuits. The Lemon rolls about 1 hour in a cool, then Cut around the edges straight and in 5 pieces. cut

Notes and Tips:

For a 50 g ground walnut biscuit Hazel nuts for flour replace it! I recommend you for the breaking of the dough a powerful hand mixer or a Food processor to use with beaters.