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Lemon meringue roll

0
1628
Kitchen European
Calorie content 277 kcal
Portions 10 port.
Cooking time 120 minutes
Proteins * 8.8 g
Fats * 20.2 g
Carbohydrates* 36.8 g
* per 100 gr. product
Lemon meringue roll
Content

Lemon meringue roll is made with lemon curd, a type of lemon-juice-based custard instead of milk. Light sweet and sour taste and citrus aroma will make your dessert uniquely delicious.

Ingredients

Cooking process

step 1 out of 7
Cook the lemon curd first. Remove the zest from a well-washed lemon and squeeze the juice. Put lemon juice and zest in a saucepan, add sugar and starch and add butter, cut into small pieces. Beat the egg a lot with a fork and transfer to a saucepan.
step 2 out of 7
Mix the mixture well, bring to a boil over low heat and then cool.
step 3 out of 7
Separate eggs (be sure to chilled) into whites and yolks. Beat the whites with a blender until they become stable foam. Then, while continuing to beat, add sugar and starch to them. Beat the protein mixture until smooth and shiny.
step 4 out of 7
Then add chopped almonds to the protein mass and mix with a spatula.
step 5 out of 7
Preheat the oven to 190 ° C. Put the protein mass on a baking sheet lined with baking paper. Bake the meringue in a preheated oven for 12-15 minutes. Turn the finished cake over onto another sheet of paper and cool it. Remove the first sheet.
step 6 out of 7
Use a blender to whip the heavy cream well and apply it in an even layer on the meringue crust. Top the cream with a layer of lemon curd. Then sprinkle the cream with almond petals.
step 7 out of 7
Gently use paper to roll the cake into a roll and transfer it to a beautiful dish. Decorate the roll with leftover almonds and powdered sugar. Place the roll in the refrigerator for 1 hour, and then you can serve it to the table.

Eat to your health!

 

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