Lemon roll

• For  6 servings
• Difficulty  medium
• Time  45 minutes

Ingredients
6 eggs
275gr sugar
125gr flour
Cornstarch
120gr butter
2 or 3 lemons
Glazed sugar

Preparation
Dough

1. Take four eggs and separate the yolks from the whites, reserve the whites and mix the yolks with 75gr of sugar until it becomes a white cream.
2. Melt 20gr of butter at a low flame and mix this with the white cream, add also the flour in the form of rain and add the grated lemon peels.
3. Beat the egg whites until stiff and add 50gr of sugar little by little.
4. Mix the egg whites to the dough slowly.
5. Cover a rectangular large container with short edges with buttered aluminum foil.
6. Put the dough in a thickness of 2cm and let it cook for 10 minutes in a very hot oven.
7. Once cooked place the cake on top of a moist kitchen towel, remove the aluminum foil and place another moist towel on top of the cake. (Once the cake is cold between these moist towels it will be soft and easy to mold easily.)

Cream

1. Mix 150gr of sugar with the grated lemon peels, add two eggs and mix hard.
2. Dissolve a tbsp of cornstarch with the extract of two lemons (or three lemons if you prefer it to be bitter or if the lemons are small or not very juicy).
3. Add this mix to the eggs and sugar and in a low flame heat it up stirring continuously with a wooden ladle (do not let it boil).
4. Let it thicken and let it cool off to add 100gr of butter which should be diced in small pieces.
5. Stir until you get a soft cream.
6. Cover the cake that should be cold by now with the cream, roll without putting pressure on it; cut the corners to have a better presentation and sprinkle glazed sugar lightly on top.

Practical advice
The cake will be ready when the aluminum foil is removed easily.

 

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