Ingredients:
120 g sugar
60g flour
60 g powder
cocoa
4 eggs
1 pinch salt

To soak the biscuit
10 cl lemon syrup

Lemon Cream
30 g of flour and
cornstarch mixed
125 g icing sugar
10 cl lemon juice
2 tablespoons Coffee zest
lemon zest
20 g butter
3 egg yolks
20 cl water

To serve
2 tablespoons soup
jam
1 tsp tablespoons sugar
semolina

Method:
Preheat oven to 180 ° C.

In a large bowl, beat eggs and sugar with an electric mixer for .10 min juice as the mixture whitens. Add flour sifted with salt and powder cocoa, stir gently with a spoon timber by lifting up and down for a homogeneous mixture lightly.

Pour batter onto a plate (40 x 30 cm) lined greaseproof paper and bake for 12 minutes. For the custard, place in large bowl flour, starch, sugar, zest and lemon juice and water. Mix well.

Pour mixture into a in saucepan over low heat, stirring until the mixture thickens.

Off the heat, add butter and egg jells one to one and stir for 2 minutes. Cool. Remove the cake from oven and cut edges to have a perfect rectangle.

Allow to cool and remove the parchment paper to him. The then soaked with syrup. Spread cream lemon biscuit and roll it on itself.

Put the biscuit in cool before serving, the Brush with jam and sprinkle with sugar.

Chocolate Roll With Lemon Cream Recipe