Lemon cream roll

Lemon Cream Roll - A refreshing and easy-to-make dessert

Preparation time: 30 minutes
Baking time: 10 minutes
Total time: 40 minutes
Number of servings: 8-10 servings

Welcome to the world of sweet delights! Today, I invite you to discover the recipe for a lemon cream roll, a simple yet extraordinarily refined dessert. This cake is perfect for a festive meal or to indulge your taste buds on an ordinary day. The fresh aroma of lemon and the light texture of the cream make this dessert an ideal choice, especially on hot summer days.

A bit of history

Rolls have a rich history in global cuisine, appreciated for their versatility. Over time, they have been filled with various creams, jams, or chocolate, and the combination with citrus, especially lemon, adds a touch of freshness. The lemon cream roll we will prepare today is inspired by these traditions, bringing a splash of modernity through its ease of preparation and refreshing taste.

Ingredients

For the base:
- 4 eggs (separate the whites from the yolks)
- 4 tablespoons of warm water
- 125 g sugar
- 1 packet of vanilla
- 125 g flour (or 75 g flour and 50 g stabilizer, as preferred)
- A pinch of baking powder

For the cream:
- 2 teaspoons of powdered gelatin
- 2 tablespoons of cold water
- 3 sugar cubes (or 1 tablespoon of sugar, as preferred)
- Grated zest of one lemon
- Juice from half a lemon (or more, for a tangier taste)
- 500 ml liquid cream
- 100 g powdered sugar (or less, as preferred)

For decoration:
- A piece of chocolate (sweet or bitter) for decoration

Step by Step

Step 1: Preparing the base

1. Separating the eggs: Start by separating the whites from the yolks, ensuring that not even a drop of yolk gets into the whites; otherwise, they won’t whip well.
2. Mixing the yolks: In a bowl, mix the yolks with the 4 tablespoons of warm water, 125 g sugar, and vanilla. Continue mixing until the mixture becomes a fluffy, light-colored cream.
3. Whipping the egg whites: In another bowl, whip the egg whites until foamy. When they start to foam, gradually add the remaining sugar and continue to whip until you achieve a firm meringue.
4. Combining the ingredients: Add the whipped egg whites to the yolk cream, gently folding with a spatula to maintain the air in the mixture.
5. Incorporating the flour: Sift the flour and baking powder, adding them gradually while mixing slowly.

Step 2: Baking the base

1. Preparing the tray: Line a tray with parchment paper, lightly greasing it with butter or cooking spray to prevent sticking.
2. Pouring the mixture: Pour the mixture into the tray, ensuring that the layer is even, about 1 cm thick.
3. Baking: Preheat the oven to 200°C and place the tray inside. Bake the base for 10 minutes or until it becomes lightly golden and elastic to the touch.

Step 3: Cooling the base

1. Inverting: Once the base is baked, remove it from the oven and carefully invert it onto another sheet of parchment sprinkled with sugar. This step will prevent sticking and make rolling easier.
2. Rolling: Roll the base with the parchment paper while it is still warm. Allow it to cool completely in this form to retain its shape.

Step 4: Preparing the cream

1. Preparing the gelatin: Mix the gelatin with 2 tablespoons of cold water and let it hydrate for 10 minutes.
2. Heating the gelatin: In a small saucepan, heat the hydrated gelatin together with the sugar and lemon zest, stirring gently until the sugar melts. Remove from heat and add the lemon juice.
3. Whipping the cream: In another bowl, whip the liquid cream until firm.
4. Incorporating the gelatin: Add the cooled gelatin (but not completely solidified) to the cream, mixing slowly. Add the powdered sugar, adjusting the amount to taste.

Step 5: Assembling the roll

1. Filling: Unroll the cooled base and spread 2/3 of the lemon cream evenly over its surface.
2. Rolling: Roll the base again, being careful not to ruin the shape. Ensure that the roll is well wrapped in the parchment paper.
3. Decorating: Use the remaining cream to cover the outside of the roll. Melt the chocolate and use it to decorate the roll with artistic shapes.

Useful tips

- Gelatin: Make sure the gelatin is well hydrated and not exposed to too much heat, or it will lose its gelling properties.
- What to pair it with: This lemon cream roll pairs perfectly with a fruit tea or a glass of fresh lemonade. The tangy flavor of the lemon beautifully complements the sweet aromas of the dessert.
- Variations: You can replace lemon with orange or lime for different flavors. You can also add some berries for a splash of color and taste.

Nutritional benefits

This roll is not only delicious but also has nutritional benefits. Lemon is rich in vitamin C, which supports the immune system, and cream can provide calcium. Of course, like any dessert, moderate consumption is essential.

Frequently asked questions

1. Can I use duck eggs instead of chicken eggs?
Yes, but keep in mind that duck eggs are larger and richer in fat, so you may need to adjust the quantities.

2. How can I store the roll?
The lemon cream roll stores well in the refrigerator, covered with plastic wrap, for up to 3 days.

3. Can the roll be frozen?
It is preferable not to freeze it, as the lemon cream and whipped cream may lose their texture after thawing.

Now that you have all the necessary information, all that’s left is to get cooking! This lemon cream roll will surely become a favorite in your family. Enjoy!