Lemon cream roll

Lemon Cream Roll – a Refreshing and Elegant Delight

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Servings: 8

Imagine a warm summer day, where the fresh aroma of lemons perfectly blends with a fluffy and delicate dessert. This lemon cream roll recipe is exactly what you need to bring a touch of coolness and a burst of flavor into your life. The airy sponge, filled with a smooth and fragrant cream, will surely become your favorite. Let’s discover together the steps to create this delight!

Recipe History

The roll is a popular preparation in many cultures, often associated with festive occasions and celebrations. This simple yet refined recipe with lemon cream combines tradition with innovation, offering a memorable culinary experience. Lemon, a versatile ingredient, symbolizes freshness and vitality, being used in numerous desserts around the world.

Necessary Ingredients

For the sponge:
- 6 eggs
- 6 tablespoons of sugar
- 6 tablespoons of flour
- 1 packet of vanilla sugar
- 1 teaspoon of baking powder
- 200 ml of whipped cream
- 3-4 tablespoons of grated coconut (optional, for decoration)

For the lemon cream:
- Zest and juice of 4 lemons
- 100 g of unsalted butter, cut into pieces
- 4 beaten eggs
- 400 g of granulated sugar

Step by Step

Step 1: Preparing the Sponge

1. Separating the eggs: Start by separating the egg whites from the yolks. It’s essential that the bowl in which you whip the egg whites is clean and dry to achieve perfect peaks.

2. Whipping the egg whites: Beat the egg whites until foamy using a mixer on medium speed. When the foam begins to form, gradually add the sugar and vanilla sugar. Continue beating until the mixture is firm and glossy, so that when you turn the bowl upside down, the foam doesn’t spill.

3. Preparing the yolks: In another bowl, beat the yolks with a pinch of salt until creamy and light in color. This will add a rich texture to the sponge.

4. Combining the ingredients: Pour the yolks over the whipped egg whites and gently fold with a spatula, using an up-and-down motion to avoid deflating the mixture.

5. Incorporating the flour: Sift the flour together with the baking powder and gently fold it into the egg mixture, continuing to use the same gentle technique.

6. Baking: Prepare a rectangular baking tray (30 x 34 cm) with parchment paper on the bottom. Pour the mixture into the tray and smooth the surface. Bake in a preheated oven at 180°C for 12-15 minutes, or until the sponge is golden and passes the toothpick test.

Step 2: Preparing the Lemon Cream

1. Mixing the ingredients: In a double-bottomed saucepan, mix the lemon zest and juice, eggs, and sugar. It’s important for the sugar to dissolve completely at this stage.

2. Thickening the cream: Place the saucepan over medium heat, stirring constantly with a wooden spoon. Do not let the cream boil; instead, watch for it to thicken, which should take about 7-8 minutes.

3. Adding the butter: Once the cream has thickened, remove the saucepan from the heat and add the butter cut into pieces. Stir until the butter is completely incorporated.

4. Straining the cream: If you desire an extremely smooth texture, you can strain the cream through a sieve to remove any egg lumps or lemon zest.

Step 3: Assembling the Roll

1. Inverting the sponge: After the sponge has cooled slightly, turn it onto a damp towel. Carefully remove the parchment paper and roll the sponge along the longer side, using the towel to help shape it. Allow the roll to cool completely.

2. Filling the roll: Gently unroll the sponge and fill it with half of the lemon cream. Roll it up again, being careful not to break it.

3. Decorating: Cover the roll with whipped cream, into which you’ve incorporated 2-3 tablespoons of grated coconut for added flavor. Sprinkle extra coconut on top for an attractive look.

4. Finalizing: Pour the remaining lemon cream, which should still be slightly warm, in the center. Allow it to drizzle beautifully over the edges, creating an enticing presentation.

Helpful Tips

- Choosing ingredients: Use fresh lemons to achieve an intense flavor. Lemon zest adds not only taste but also an inviting aroma.
- Whipping egg whites: Ensure the bowl is clean; any trace of fat will prevent the egg whites from whipping properly.
- Serving: The lemon cream roll pairs perfectly with a scoop of vanilla ice cream or a glass of cold lemonade to enhance the citrus flavors.
- Variations: You can add a few mint leaves to the lemon cream for an even fresher taste, or replace the coconut with ground almonds for a different type of decoration.

Nutritional Information

This lemon cream roll offers a balanced combination of carbohydrates, proteins, and healthy fats, especially due to the butter and whipped cream. One serving (approximately 1/8 of the roll) contains about 350 calories, 15 g of fat, 50 g of carbohydrates, and 5 g of protein.

Frequently Asked Questions

1. Can I use other types of citrus?
Absolutely! Oranges or limes can be used to create interesting variations of the cream.

2. How can I store the roll?
The roll keeps well in the refrigerator, covered with plastic wrap, for 2-3 days.

3. Can I freeze the roll?
Yes, but it’s recommended to freeze it without whipped cream. Add the whipped cream after thawing to maintain the texture.

Enjoy this lemon cream roll and savor every bite! It’s a dessert that brings joy at any time of day and is perfect for sharing with loved ones. Bon appétit!

 Ingredients: Base: 6 eggs, 6 tbsp sugar, 6 tbsp flour, 1 packet vanilla sugar, 1 teaspoon baking powder, 200 ml whipped cream, 3-4 tablespoons coconut. Lemon cream: zest and juice of 4 lemons, 100 g unsalted butter, cut into pieces, 4 beaten eggs, 400 g granulated sugar.