Biscuit roll with pumpkin seeds

1 . Stage

Remove the zest of the lemon and squeeze out 1 tsp. of juice. Separate the egg yolks from the whites. Whip the egg whites with lemon juice, salt and 100 g sugar to a stiff foam. Beat the yolks with 50 g sugar and vanilla to a thick white mass, add the lemon zest.

2 . Stage

Chop the pumpkin seeds finely with a knife. It is better not to use a blender.

3 . Stage

Mix chopped pumpkin seeds with flour.

4 . Stage

Add the flour and seeds to the whipped egg yolks first, mix, then gradually add the whites, stirring gently with a spatula from bottom to top. Pour the batter onto a baking tray lined with baking paper. The thickness of the layer is about 1 cm. Bake at 180 degrees for 10-12 minutes.

5 . Stage

Place the hot biscuit with the paper on a slightly damp towel and roll up, cool completely on a rack.

6 . Stage

Unwrap the cooled biscuit and remove the paper. Whip the sour cream with the remaining sugar until fluffy and spread over the biscuit.

7 . Stage

Roll up the biscuit again and put it in the refrigerator for 2 hours to soak.