Lemon Curd Swiss Roll - Rulltårta med lemon curd

LEMON CURD SWISS ROLL

Rulltårta med lemon curd

3 eggs

0.8 cup sugar

1.2 cup flour

2 teaspoons vanilla sugar

1½ teaspoon baking powder

0.3 cup boiling water

Lemon curd:

grated zest from 1 lemon

0.4 cup fresh lemon juice

3 egg yolks

0.8 cup sugar

3½ oz butter

Decoration:

1.2 cups heavy cream

7 oz raspberries

Preheat oven to 437F.

Beat eggs and sugar until white and fluffy. Mix flour, vanilla sugar and baking powder and sift this into the batter. Add boiling water and stir to a smooth batter. Spread it out on a paper-lined baking plate and bake in the middle of the oven for 7 minutes. Sprinkle generously with sugar and unmould on a baking paper. Loosen the paper that sticks to the cake. Allow to cool.

Lemon curd:

Scrub the lemons in hot water. Finely grate the zest and squeeze out the juice. Mix lemon zest and juice, egg yolks and sugar in a saucepan. Heat while stirring until the batter thickens slightly. 

Remove from heat and add the butter in pieces. Allow the creme to cool for a few hours in the fridge. Spread the lemon curd over the cake and cover with whipped cream. Sprinkle with raspberries and roll up from the long side. Decorate with whipped cream and raspberries.

Enjoy!

Bella