Lemon custard roll

Lemon custard roll

Category: Bakery products

Kitchen: italian

Ingredients
Egg whites	4 things.
Granulated sugar	150 gr.
Wine vinegar	1 tsp
Corn starch	1 tsp
Powdered sugar	2 tbsp. l.
Filling
Lemon juice	35 ml.
Butter	50 ml.
Granulated sugar	45 gr.
Lemon zest	1 tsp
Yolk	2 pcs.
Whipped cream	55 ml.

Cooking method

• Pour lemon juice into a saucepan, add sugar, zest and boil a little.
• 
• In a water bath, combine, stirring, 3 yolks with cooled lemon syrup, boil for several minutes.
• 
• Remove from heat and stir in portions to the oil. Put in the refrigerator. When the cream has cooled, add the whipped cream and mix well.
• 
• Take out in the cold.
• For the crust, beat the whites to the peaks, gradually, whisking, add all the powdered sugar in parts, add cornstarch and at the end wine vinegar.
• Put a meringue 2 cm thick on a baking sheet covered with parchment, leaving a place at the edges, since it will increase in size, swell in the oven, but then fall off. Bake the cake until lightly browning, at 170 C for 20-25 minutes.
• 
• Take out, cool for 5 minutes and transfer to another parchment, sprinkled with powdered sugar. Remove the parchment on which the cake was baked and coat the cake with cream.
• 
• Do not keep the cake for a long time, 5-8 minutes, grease with cream and roll into a roll, otherwise it will dry out and break. Put in the refrigerator.
• 
• This is it after 30 minutes, the cream is still soft.
• 
• I liked it more on the second day.
• 

Time for preparing:

1 hour.

Cooking program:

Oven.

Note

Recipe from the site - 🔗./2011/12/tronchetto-di-natale-gluten-free-in.html with my changes.
I looked on the Internet there are similar recipes, slightly different from each other. But it hurts me to cook it

[Scops owl]

Scops owl, interesting version of the roll, unusual

Tanya, thank you. I like to try something new. I like the custard, though I used to add flour to it when I was cooking. Yesterday a friend came, she also liked it, although she did not understand that he was a meringue, she thought "the roll is like from a store, only you can eat more."

[Larisochka]

Oh, Larisochka, very tender roll! And I think it's easy - you can gobble it all up at once !!!!

[Larissa]

Larissa, tenderness itself! Only, I think, I will have to double the ingredients, otherwise my husband will shrink in one sitting!

[Larissa]

Larissa, tenderness itself! Only, I think, I will have to double the ingredients, otherwise my husband will shrink in one sitting!

It was these thoughts that arose at the sight of your roll, Laris!
Oh, I would not refuse now from a piece gently melting in my mouth!
How I would like to sit all the holidays and enjoy all our recipes, share impressions!
Bookmarks swell, and you want to try everything!

incomparable roll! tender juicy airy beckons to try a piece and not one

[Lara]

Lara, very tender roll, airy. : a-kiss: It's a pity that I have already prepared a roll in the morning, and I will definitely bake your next one. Thank you for him!

Larochka, very airy roll, as in that fairy tale: "It flowed on the lips, but did not get into the mouth."

And I put a roll in the baking queue! True, my turn is already like in the Sovdep store, so many interesting things appear on the site every day. Larissa, thanks for the recipe.

Girls, thank you for the kind words. A roll can be baked for grandmothers with grandfathers for the holiday. Yes, it's just airy.

I have a turn already like in a Sovdepovsky store

I have a queue of bookmarks at least

I have been looking for a recipe for this roll for a long time! In an expensive coffee shop, a similar one is served with coffee, in which, as it seemed to me, a filling of whipped proteins with lemon.
I studied the recipe, I will bake on the weekend.
Thank you!
If possible, a question about doubling the portion: can you bake simultaneously on two baking sheets or is it better to knead in portions and bake as well?
I also want to clarify: after the cake has been removed from the parchment on which it was baked, does it need to be rolled up first? Or lubricate and roll immediately?

Len, I’m probably already late with the answer, only now I was checking my mail. I have a problem in the oven, I don’t bake on two baking trays, it’s burning from below. If you can have two bites. I don’t know how the whipped protein will behave if you cook it and leave it, I always kneaded and baked it right away. I do not pre-roll the cake, but simply grease and twist.
I hope you enjoy it, I love citrus too