Lemon roll
10 servings
120 minutes
Lemon roll is a delicate treat that combines a fluffy sponge and vibrant citrus filling. The history of such rolls traces back to the traditions of Russian home baking, where hostesses aimed to create simple yet delightful desserts. Condensed milk gives the dough a special sweetness and softness, while the lemon filling adds a refreshing tang, creating a balance of flavors. This roll is especially good as an accompaniment to tea, creating an atmosphere of coziness and warmth. It can be served chilled, allowing the aromas to infuse and unfold even more. The pleasant combination of sweetness and tartness makes it a favorite dessert for the whole family.
1
Melt the butter, add eggs, condensed milk, flour, and baking soda. Whisk, then pour onto a baking sheet lined with parchment.
- Butter: 100 g
- Chicken egg: 2 pieces
- Condensed milk: 1 jar
- Wheat flour: 1 glass
- Slaked soda: 0.3 teaspoon
2
Bake in a preheated oven at 180 degrees until done, about 20 minutes.
3
Take the cake and wrap it hot with parchment in a damp towel, let it cool.
4
Pass the lemon through a meat grinder or chop it with a blender, mix with sugar.
- Lemon: 1 piece
- Sugar: 1 glass
5
Unroll the cake, spread the filling, detach from the parchment, roll it back into a roll, and wrap it in the same parchment. It can be served after 30-60 minutes.
- Sugar: 1 glass