|1.||Milk Biscuit||60 Ml|
|2.||Butter Biscuit||2 art. l|
|3.||Flour Biscuit||100 Column|
|4.||Baking powder Biscuit||1 Tsp|
|5.||Sugar Biscuit||120 Column|
|6.||Salt Biscuit||1 pinch|
|7.||Chicken egg Biscuit||3 PC.|
|8.||Egg yolk Biscuit||3 PC.|
|9.||Lemon juice Filling||120 Ml|
|10.||Lemon zest Filling||1 art. l|
|11.||Sugar Filling||120 Column|
|12.||Butter Filling||50 Column|
|13.||Chicken egg Filling||3 PC.|
First, prepare the biscuit. Melt the butter in milk.
Beat eggs and yolks with sugar for about 5-10 minutes, then add sifted flour with baking powder.
Pour milk and butter slowly over the eggs and mix.
Cover the baking sheet with parchment, pour the dough and bake at 190 degrees for about 10-15 minutes.
For the cream, bring the lemon juice, zest, sugar and butter to a boil. Beat the eggs with a mixer and pour in a thin stream into the cream, but do not forget to interfere.
Bring to a boil and cook for about 5 minutes. Strain the cream in a clean dish and cover with cling film, leave to cool completely.
Lubricate the biscuit cream and roll. Refrigerate for 1 hour, then sprinkle with icing sugar and serve.
Lemon roll is tender, airy, aromatic and very tasty. Such pastries are perfect for a festive table or just for a family tea party. Roll has a sweet sour taste that goes well with each other and create a wonderful dessert. The cream recipe is very simple and versatile, it can be used for various desserts and cakes.