Lemon-blueberry roll

Category: Bakery products
Lemon-blueberry roll

Ingredients

Dough:
egg C0 1 PC
yolk 1 PC
proteins 3 pcs
powdered sugar 50 g
wheat flour c. from 50 g
almond or hazelnut flour 35 g
butter 20 g
Cream:
yolks 3 pcs
sugar 90 g
milk 180 g
corn starch 15 g
vanilla sugar 10 g
lemon zest 1 tsp
cream 33-35% 120 g
blueberry 150 g
powdered sugar for serving 1 tsp

Cooking method

  • Lemon-blueberry roll
  • Lemon-blueberry rollBeat the yolk and egg with powdered sugar and almond flour.
  • Lemon-blueberry rollAdd wheat flour.
  • Lemon-blueberry rollBeat the whites until firm.
  • Lemon-blueberry rollInsert gently into the dough.
  • Lemon-blueberry rollMelt the butter and cool.
  • Lemon-blueberry rollAdd to the dough.
  • Lemon-blueberry rollCover a baking sheet (30x40 cm) with baking paper. Lay out the dough, flatten.
  • Lemon-blueberry rollBake in an oven preheated to 200C degrees for 12 minutes.
  • Lemon-blueberry rollRoll the sponge cake together with the paper on which it was baked into a roll. Cool completely.
  • Lemon-blueberry rollGrate the lemon zest.
  • Lemon-blueberry rollGrind the yolks with sugar and starch.
  • Lemon-blueberry rollBring milk to a boil with zest and vanilla. Pour half of the hot milk into the yolks, stir.
  • Lemon-blueberry rollPour the mixture over the remaining milk and cook until thickened.
  • Lemon-blueberry rollTransfer the cream to a bowl. Cover with foil so that it touches its surface. Cool down.
  • Lemon-blueberry rollWhip cold cream, combine with custard.
  • Lemon-blueberry rollApply the cream to the biscuit, lay out the blueberries (I had blueberries). Roll up.
  • Lemon-blueberry rollWrap the finished roll in foil or baking paper. Refrigerate for 2-3 hours.
  • Sprinkle with icing sugar before serving.
  • Lemon-blueberry roll
  • Enjoy your tea!


MariS
Hurray - I'm the first! Such tenderness, Manechka! Treat yourself soon, otherwise patience will run out ...
kristina1
Sonadora, Manyawhat a roll ..
Tanyulya
Manechka, what tenderness !!!
Sonadora
Marisha, Christina, Tanechka, Thanks for stopping by girls. Help yourself, or even better come to visit and have some tea.
MariS
Quote: Sonadora
even better, come to visit, we'll have some tea.
You said it yourself, Man ... Girls, let's fly !!!
Sonadora
Quote: MariS
Girls, let's fly !!!
I'll go make some delicious tea for us.
Rituslya
Manechka, the roll is gorgeous! Fairy!
Manyun, I'm ashamed to admit, but never rolled rolls. I don’t know how, but it’s crazy to learn.
Therefore, I have a question.
Manyun, and at the stage when the roll needs to be unrolled along with baking paper, does it not break? I can't even imagine this process from a purely technical point of view. Do you need to unfold cold or warm?
But at the last stage, when with filling, then also roll up with paper or without? ...
What am I asking ... Anyway, I won't succeed ... Eh ...
Sonadora
Ritus, Thank you.

Quote: Rituslya

when the roll needs to be unrolled together with baking paper, does it break?
Rit, I’m never a pastry chef, but I’ve noticed for myself that so that the biscuit doesn’t break at this stage, you must not overexpose it in the oven. Usually, 12-13 minutes for this amount of dough is enough to bake. Yes, the biscuit will be light, but when pressed lightly with your fingers, it will spring, the toothpick comes out dry.

Quote: Rituslya

Do you need to unfold cold or warm?
Cold.

Quote: Rituslya

But at the last stage, when with the filling, should you also roll it up with or without paper? ..
We don't need paper here. I wrapped the finished roll in it, but it could have been wrapped in film.

Quote: Rituslya

What am I asking ... Anyway, I won't succeed ... Eh ...
Choyt won't work? Don't even think about it, Ritus.
win-tat
Manechka, I repeat after everyone, what tenderness, well, this is the first thing that comes to mind, looking at such beauty!

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