Lemon roll

Lemon-filled biscuit roll is good with a cup of tea or coffee, but tastes best with creamy ice cream or ice cream. Delicate, airy, fluffy, moderately sweet dough goes well with a rich sweet and sour filling made from fresh lemon and sugar. If you like simple and quick homemade baking recipes, be sure to make one of these rolls for your family!

We will prepare biscuit dough from only 3 ingredients: premium wheat flour, sugar and chicken eggs. We use fresh lemons and granulated sugar as a filling. True, I really wanted to make a slightly different filler (namely, a delicate custard - lemon curd), but I did not depart from the order. Try this rich and aromatic pastry too!

Ingredients

• Biscuit:
• Chicken eggs (4 pieces)
• Wheat flour of the highest grade (100 grams)
• Sugar (100 grams)
• Filling:
• Lemon (4 pieces)
• Sugar (150 grams)

Directions

1. The recipe for a fragrant and juicy biscuit roll includes the following ingredients: chicken eggs (I have 50 grams each), premium wheat flour, granulated sugar and lemons (total weight - 150 grams).
2. Immediately turn on the oven to warm up to 180 degrees and prepare the biscuit dough for the roll. Break 4 chicken eggs into a clean and dry dish suitable for beating. Pour 100 grams of sugar there.
3. Beat everything with a mixer at high speed for about 5-7 minutes until the sugar crystals are completely dissolved. Eggs with sugar should greatly increase in volume, and the mass itself should become airy and fluffy. The splendor of the future biscuit depends on the quality of whipping.
4. To clearly show the consistency of the egg mass, I simply raised the whisk. See how the beaten eggs flow down in a thick ribbon and hold their shape on the surface of the mixture?
5. Sift 100 grams of wheat flour through a sieve and add it to the egg mixture in 2-3 doses.
6. Stir in flour with a spatula, spoon or hand - in no case with a mixer or blender. Otherwise, you will release all the air from the dough and the biscuit will not rise as it should, it will turn out flat and not fluffy at all.
7. We take a baking sheet (I have dimensions on the inside of 37x32 cm), cover it with baking paper and transfer the biscuit dough.
8. Using a spoon or spatula, spread the dough evenly over the parchment paper. We put in a preheated oven on a medium level and bake at 180 degrees for about 15-20 minutes. Do not forget that the baking time of the biscuit depends on the characteristics of your oven!
9. While the biscuit crust for the roll is being prepared, let's take care of the filling. To do this, wash the lemons thoroughly, pour over boiling water, then cut into arbitrary pieces to get rid of the seeds (if any). For this recipe, I advise you to choose fruits with a thin peel so that the white layer is as thin as possible - it is he who tastes bitter. If you come across thick-skinned fruits, carefully remove the zest from them, peel from the white flat layer, using only the pulp with the zest. For the filling, you need to grind fresh lemons into a mushy mass in any convenient way. You can, like me, in a food processor (attachment - metal knife) or skip fruit through a meat grinder
10. Pour this amount of sugar into the lemon slices - 150 grams.
11. We punch everything until relative homogeneity and complete dissolution of sugar crystals. If you grind lemons through a meat grinder, simply mix the rolled mass with granulated sugar.
12. The biscuit will be ready when it rises noticeably and, when pressed, will spring. Since my gas stove provides either only the lower or only the upper heating, I bake biscuit cakes for rolls on the lower heating, so they do not turn out to be ruddy on top.
13. We take the finished biscuit out of the oven and immediately remove it from the baking sheet, transferring it to the table.
14. We also apply lemon filling on the hot sponge cake, distributing it in an even layer. If the cake is allowed to cool, it may crack when twisted.
15. We fold the biscuit cake with lemon filling into a tight roll, carefully separating the parchment paper.
16. Since the lemon roll turns out to be quite long, I advise you to cut it across into 2 pieces. Let the baked goods cool completely, and then store the rolls in the refrigerator before serving.
17. When serving, you can sprinkle a delicate biscuit roll with a fragrant and rich lemon filling with powdered sugar. You can serve it just like that for tea or coffee, but the tastiest of all is with creamy ice cream or ice cream.