Lemon Pie Roll
Get ready for the summer with this exquisite and refreshing recipe with a delicious lemon sponge cake, soft with sweet filling and a crunchy biscuit touch that you will love. This creamy dessert will be the sensation.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
- 6 egg whites
- 1/4 cups sugar
- 6 egg yolks
- 1/4 cups sugar
- 1 tablespoon lemon zest
- 3/4 cups flour, sifted
- 1/4 cups cookies, ground
- 1/4 cups butter, melted
- 380 grams cream cheese, (2 packages)
- 1/2 cans condensed milk
- 1 cup whipping cream
- 1/4 cups lemon juice
- 1 lime, zest
- 1 cup blueberries
- icing sugar, to decorate
- whipped cream, to decorate
- lime, sliced, for garnish
Preparation
40 mins
8 mins
Low
- Preheat the oven to 180 ° C.
- Beat the whites with the sugar until they double in size. Reservation.
- Beat the yolks with the sugar until they change color, integrate the whites mounted to the yolks, in a soft and enveloping way, add the lemon zest making sure they do not get too low.
- Add the flour and cookies to the previous preparation, pour the melted butter in the form of a thread.
- Pour on a tray with greased paper and spread with the help of a spatula, bake for 8 min.
- Place the cake on a clean cloth, and roll while still hot.
- For the lemon filling, beat the cream cheese, condensed milk, lemon juice and whipping cream for 5 minutes.
- Spread the filling on the bread plate, add lemon zest and blueberry, roll up, refrigerate for 30 minutes.
- Garnish with rosettes of whipped cream, blueberry, lemon wedges, strawberries, and blackberries.
- Use a Bounty® absorbent paper towel roll to keep your kitchen clean.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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