Easter Cake Biscuit Roll with Lemon Cream
PIE

Easter Cake Biscuit Roll with Lemon Cream and Raspberries

Ingredients
12 persons

1 lemon
4 medium eggs
230 g fine granulated sugar
8 g vanilla sugar
90 g all purpose flour
30 g cornstarch
¼ tsp salt
250 g mascarpone
250 ml fresh whipped cream
350 g fresh raspberries
150 g white Easter egg
150 g Easter eggs marzipan
2 sprigs of fresh mint

Put ingredients on your list

You need this

baking paper
blender
piping bag with serrated tip

                                 

To work

1
Preheat the oven to 175 ° C. Scrub the lemon and grate the yellow rind. Beat the eggs with 120 g granulated sugar and vanilla sugar with a hand mixer for 8 minutes light and fluffy. The mixture has now doubled in volume.
2
Mix the flour with the cornstarch, salt and half of the lemon zest. Using light movements, scoop the flour-corn mixture into the sugar-egg mixture until just mixed.
3
Pour the batter onto a baking tray covered with baking paper measuring approx. 30 x 40 cm. Use the convex side of a spoon to spread it evenly. Bake the sponge cake in the middle of the oven for 10-12 minutes until done and lightly brown. Remove from the oven and allow to cool completely under a clean tea towel for 30 minutes.
4
In the meantime, beat the mascarpone with ⅕ of the whipped cream and 50 g of granulated sugar with a mixer for 1 minute until fluffy. Puree 125 g raspberries with a hand blender into a puree. Spoon the raspberry puree into the whipped mascarpone. Keep in the fridge.
5
Place a sheet of baking paper on the work surface. Place the baking tray with sponge on it and remove the baking tray and the adhering sheet of baking paper. Cut the biscuit neatly all around, remove about 1 cm.
6
Coat the sponge cake with the pink cream. Crush 125 g raspberries and divide them over the pink cream.
7
Roll up the sponge cake using the baking paper. Do not do this too tightly, the filling should not run out. Use the parchment paper to transfer the roll to a large plate. Trim the cake tightly at both ends, remove approx. 1 cm off.
8
Beat the rest of the whipped cream for 5 minutes until completely stiff with the rest of the sugar and the rest of the lemon zest. Spoon the whipped cream into the piping bag. Spray the cream on the biscuit roll in a zigzag fashion. Decorate the roll with the rest of the raspberries and the Easter eggs. Garnish with mint leaves.

Nutritional values ​​(single portion)

energy 470 kcal
carbohydrates 50g
of which sugars 41g
sodium 80 mg
protein 7 g
fat 26 g
of which saturated 16 g
fiber 2 g

Easter Cake Biscuit Roll with Lemon Cream and Raspberries

Keyword: cake, Dessert, pie
Servings: 12
Author: Cakemewithyouplease

Ingredients

1 lemon 4 medium eggs 230 g fine granulated sugar 8 g vanilla sugar 90 g all purpose flour 30 g cornstarch ¼ tsp salt 250 g mascarpone 250 ml fresh whipped cream 350 g fresh raspberries 150 g white Easter egg 150 g Easter eggs marzipan2 sprigs of fresh mint

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