Sponge roll with lemon cream and berries
6 servings
45 minutes
The biscuit roll with lemon cream and berries is a vibrant combination of airy dough, rich citrus freshness, and delicate mascarpone cream. The lemon curd adds a noble tartness to the dessert, harmoniously complemented by the sweetness of ripe berries. This roll is a true work of art; its subtle aroma and balanced flavor make it an ideal choice for an exquisite tea party. The Indian roots of the recipe are evident in the use of spices and creamy textures, creating an amazing gastronomic experience. With the lightness of the dough and creamy richness, this dessert will adorn any festive table, and its delicate texture will bring true pleasure to every gourmet.
1
Separate 2 eggs into whites and yolks. Beat the yolks with 40 g of sugar until the mixture lightens, add flour 23 g in portions (add vanillin, salt, and baking powder to the first portion) and continue beating until smooth. Add 1 tablespoon of melted butter and milk, mix well.
- Chicken egg: 4 pieces
- Sugar: 225 g
- Wheat flour: 50 g
- Vanillin: to taste
- Salt: pinch
- Baking powder: 0.5 teaspoon
- Butter: 1 tablespoon
- Milk: 1 tablespoon
2
Whip the egg whites with 35 g of sugar to soft peaks using clean whisks. Gently fold the egg whites into the yolks and slowly mix the batter.
- Chicken egg: 4 pieces
- Sugar: 225 g
3
Line the baking pan with parchment paper, grease well with vegetable oil, and add the dough. Carefully spread it evenly across the pan.
4
Bake in a preheated oven at 180 degrees for 20-25 minutes until ready. Let the finished cake cool for 10 minutes and remove the paper. Then wrap it in a clean kitchen towel and let it cool completely.
5
In a saucepan, mix all the ingredients for the curd: 2 eggs, 150 g sugar, lemon juice and zest, 40 g butter, cornstarch, and heat until boiling, stirring constantly with a whisk, cook for a couple of minutes and remove from heat. Let it cool.
- Chicken egg: 4 pieces
- Sugar: 225 g
- Lemon juice: 100 ml
- Lemon zest: 2 teaspoons
- Butter: 1 tablespoon
- Cornstarch: 1 teaspoon
6
For the cream, mix mascarpone and 150 g of cooled curd into a homogeneous mass, add berries. You can also add powdered sugar if the cream seems too sour.
- Mascarpone cheese: 110 g
- Sugar: 225 g
- Fresh berries: 50 g
7
Carefully unfold the towel, spread the cream on the cake layer evenly, roll it up, and let it sit in the fridge for a while. Before serving, decorate with berries and powdered sugar.
- Fresh berries: 50 g
- Sugar: 225 g