Lemon Swiss Roll - Rulltårta med citronfyllning

LEMON SWISS ROLL

Rulltårta med citronfyllning

10 slices

3 eggs

0.6 cup sugar

0.8 cup flour

½ teaspoon bicarbonate of soda

1 teaspoon vanilla sugar

2 tablespoons soured milk

grated zest from 1 lemon

Filling:

0.8 cup heavy cream

8.8 oz mascarpone cheese

0.4 cup lemon curd

4.4 oz blueberries

Decoration:

0.8 cup heavy cream

strawberries

blueberries

Beat eggs and sugar until really fluffy. Mix flour, bicarbonate of soda and vanilla sugar and sift it into the egg batter. Gently add soured milk and lemon zest. Spread out the batter in a paper-lined roasting pan and bake in the middle of the oven for 7 minutes. Unmould on a sugared baking paper and gently pull off the paper on which the cake has been baked. Brush it with cold water on the back if it doesn't loosen. Allow to cool under the pan.

Beat the cream and beat in the mascarpone. Stir in the lemon curd. Spread part of the filling over the cake and sprinkle with blueberries. Roll up from the long side.

Cut the cake in 10 slices. Beat the cream and blend in remaining filling. Decorate with the cream mixture and top with strawberries and blueberries.

Enjoy!

Bella