Lemon roulade

Ingredients for Lemon roulade

Instructions for Lemon roulade

To prepare the Lemon roulade recipe, please follow these instructions:

Whip the eggs very airy with sugar. Add the two kinds of flour together with bagepulveret and divide the batter into two large squares on each piece of wax paper. The dough should spread thinly. Bottoms bake 5-6 minutes at 225 degrees. Put wax paper over a hard-wrung out dishcloth and drag the finished bottom of. Roll the cake together, while the cooling off. Milk, eggs, sugar and lemon peel thoroughly whipped together with rice flour in a stainless steel saucepan. The mass is warmed through, stirring. When it is tyknet, take the cash role from heat, and stir in the butter cream. Stir constantly in the cream while it is cooling off. Whip the cream stiff and turn it into the cream. The cold cream is distributed on the cake which rolled together and placed in the refrigerator.