Lemon Meringue Creme Swiss Roll - Citronrulle med marängkräm

LEMON MERINGUE CREME SWISS ROLL

Citronrulle med marängkräm

10 slices

Cake:

3 eggs

0.6 cup sugar

0.8 cup flour

1 teaspoon vanilla sugar

1 teaspoon baking powder

grated zest from 1 lemon

powdered sugar

Filling:

1 egg white

0.3 cup sugar

1 teaspoon vanilla sugar

8.8 oz butter

Decoration:

whipped cream

physalis berries

Preheat oven to 437F.

Beat eggs and sugar until really white and fluffy. Mix flour, vanilla sugar and baking powder and sift it into the batter. Stir in the lemon zest. Spread out the batter in a baking paper-lined roasting pan, 12 x 16 inches, and bake in the middle of the oven for about 8 minutes. Sift a generous amount of powdered sugar on a towel and unmould the cake onto it. Gently roll the cake up from the long side in the towel and allow to cool.

Filling:

Beat together egg white, sugar and vanilla sugar in a bowl, place over a hot waterbath and beat until the sugar is dissolved. Remove from heat and beat to a meringue. Add room-tempered butter in pieces while beating to a smooth creme. Roll out the cake and spread the creme onto it, then roll it up again.

Cut in thick slices and decorate with whipped cream and physalis berries.

Enjoy!

Bella