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Recipe of: © Monsieur Cuisine

Swiss roll with lemon cream

MC plus
12 slices
Average difficulty
Preparation time: 30 min.
Created on: 04.08.2016
Last changes: 01.09.2016

FOR THE SPONGE:

  • 4 eggs
  • 150 g sugar
  • 2 tsp vanilla sugar
  • 75 g flour
  • 75 g cornflour
  • Salt

FOR THE FILLING:

  • 1 unwaxed lemon
  • 4 sheets gelatine
  • 110 g sugar
  • 600 ml chilled cream

PLUS:

  • sugar, for dusting

Nutrients

Per slice:

  • calorific value
    1340 kj / 320 kcal
  • protein: 5 g
  • carbohydrates: 34 g
  • fat: 17 g
Instruction
Preparation time
30 min.
  1. Pre-heat the oven to 220 °C. Line a baking tray with baking paper. To make the sponge for the Swiss roll, insert the mixer attachment in the blender jug. Add the eggs, sugar and vanilla sugar and process for 5 minutes/37 °C/speed setting 3, then again for 5 minutes/speed setting 4. Add the flour, cornflour and a pinch of salt to the blender jug and fold in for 20 seconds/speed setting 3. Tip out the sponge mixture onto the prepared baking tray, level off the surface and bake in the hot oven for 7 minutes.
  2. Lay out a clean, damp tea towel and sprinkle with sugar. Remove the baked sponge from the oven and tip it out onto the tea towel. Brush the baking paper with cold water, then carefully peel it off the base. Roll up the sponge immediately using the tea towel, then set aside to cool.
  3. To make the filling, wash the lemon in hot water, then rub dry. Finely grate the lemon rind and squeeze out the juice. Dissolve the gelatine in cold water. Place the sugar in the blender jug and pulverize for 10 seconds/speed setting 10. Tip the icing sugar out of the container and set aside. Thoroughly clean the blender jug.
  4. Insert the mixer attachment into the blender jug, then pour in the cream and whisk until stiff for 3 minutes/speed setting 3. How long this takes depends on the temperature and fat content of the cream. Empty out the cream, then thoroughly clean the container.
  5. Add the dripping wet gelatine and lemon juice to the blender jug, then heat for 1 minute/70 °C/speed setting 2. Take 3 tablespoons of the whipped cream and add to the blender along with the lemon zest. Blend these ingredients with the gelatine for 10 seconds/speed setting 2. Quickly fold this mixture by hand into the rest of the whipped cream.
  6. Unroll the sponge from the tea towel, spread the lemon cream over the sponge base, then roll it up again using the towel. Chill for at least 1 hour. Dust liberally with the reserved icing sugar before serving.

Finished!

Bon appétit with Monsieur Cuisine

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