Lemon and raspberry roll
Lemon and Raspberry Roll Cake
When it comes to desserts, few recipes compare to the wonderful lemon and raspberry roll cake. This dessert is not just an explosion of flavors but also a true culinary masterpiece that is sure to impress anyone who crosses its threshold. Whether it's a festive party or simply a weekend treat, this roll has all the ingredients needed to become everyone's favorite.
Preparation time: 30 minutes
Baking time: 15-17 minutes
Cooling time: a few hours (ideally overnight)
Number of servings: 8-10
Ingredients for the roll:
- 6 medium eggs (separated)
- 3 egg whites
- 250 g sugar
- 250 g flour
- Zest of 2 lemons
- 2 tablespoons lemon juice
- 1 packet vanilla
- A pinch of salt
Ingredients for the lemon cream:
- 3 egg yolks (remaining from the base) + 2 eggs
- 2 egg whites
- 250 g sugar
- Zest of 1 lemon
- Juice of 3 lemons
- 2 tablespoons flour
- Fresh raspberries (about 2 cups, to taste)
- Vanilla powdered sugar for decoration (1.5 cups)
We start our culinary adventure with a story about the roll. This dessert has a rich history, being appreciated in various cultures for its soft texture and delicious filling. The roll has become popular due to its versatility, being able to be filled with all sorts of creams, fruits, or chocolate. The lemon and raspberry roll we will prepare today combines the acidity of lemon with the sweetness of raspberries, creating a perfect balance.
Step 1: Preparing the roll base
- Start by separating the egg whites from the yolks, making sure no traces of yolk remain in the whites. This is essential for achieving a fluffy meringue.
- In a large bowl, beat the 3 egg whites with a mixer until foamy. Gradually add 125 g of sugar and continue mixing until you obtain a firm and shiny meringue. This process should take about 5-7 minutes.
- In another bowl, mix the yolks with a pinch of salt and the remaining sugar (125 g) until they become a light-colored cream.
- Add the grated lemon zest and lemon juice to the yolk mixture, then gradually integrate the flour, gently mixing with a spatula.
- Take a quarter of the egg white meringue and fold it into the yolk mixture, mixing well to combine. Then, add the remaining meringue using a folding motion to keep the air in the mixture.
- Line a large baking tray with parchment paper and pour the mixture, leveling it evenly with a spatula. Bake in a preheated oven at 180°C for 15-17 minutes until golden and elastic.
Step 2: Cooling the base
- Once the base is baked, remove it from the oven and, with the parchment paper, flip it onto a damp kitchen towel, well wrung out. This will help prevent the roll from cracking when you roll it. Let it cool completely.
Step 3: Preparing the lemon cream
- Start by combining the eggs and egg whites in a bowl, mixing them well.
- In a saucepan, put the lemon juice, sugar, and vanilla over medium heat. Add the flour and mix well, then bring the mixture to a boil.
- Once the mixture boils, add the beaten eggs, stirring continuously for about 2 minutes. The cream will thicken.
- Remove from heat and let the cream cool.
Step 4: Assembling the roll
- Once the base has cooled, spread the lemon cream evenly over it, then sprinkle the fresh raspberries.
- Using the towel, carefully roll the base, being careful not to damage the cream or raspberries.
- Wrap the roll in plastic wrap and refrigerate for a few hours or, ideally, overnight.
Step 5: Preparing the raspberry glaze
- Place a cup of raspberries in a blender and blend until you obtain a fine juice.
- In a bowl, add the powdered sugar and gradually pour in the raspberry juice, mixing continuously until you achieve the desired consistency for the glaze.
Step 6: Serving
- When you are ready to serve, take the roll out of the refrigerator, remove the plastic wrap, and sprinkle a little powdered sugar on top.
- Add the raspberry glaze, giving it a colorful and appetizing appearance.
- Cut into slices and enjoy every bite!
Serving suggestions: This lemon and raspberry roll pairs perfectly with a scoop of vanilla ice cream or a cup of green tea. You can also accompany it with a refreshing lemonade, which will perfectly complement the acidity of the dessert.
Nutritional benefits: This roll is a good source of vitamin C from lemon and raspberries, with a moderate carbohydrate content. However, it is important to consume desserts in moderation, considering the sugar content.
Frequently asked questions:
1. Can I use other fruits instead of raspberries?
Yes, you can add berries, strawberries, or even peaches.
2. How long can I keep the roll?
The roll can be stored in the refrigerator for up to 3 days, well covered.
3. Can I replace the flour with a gluten-free option?
Yes, you can use almond flour or gluten-free flour blends, keeping in mind that the texture may change slightly.
This lemon and raspberry roll recipe is an excellent choice for anyone looking to impress with an elegant and tasty dessert. Try making it and let yourself be carried away by its refined flavors!
Ingredients: 6 medium eggs (separated) 3 egg whites 250 g sugar 250 g flour zest of 2 lemons 2 tablespoons lemon juice vanilla a pinch of salt Lemon cream: 3 egg yolks (remaining from the base) + 2 eggs 2 egg whites 250 g sugar zest of 1 lemon juice from 3 lemons 2 tablespoons flour fresh raspberries (to taste) (2 cups) vanilla powdered sugar for decoration (1 and a half cups)
