Lemon Swiss Roll with Yogurt Cream Filling
Ingredients
Biscuit
- 5 eggs
- 150 g sugar
- 150 g all-purpose flour
- 1 tsp baking powder
- zest of 1 organic lemon
- a pinch of salt
Filling
- 100 ml lemon juice
- 6 sheets gelatin
- 150 g yogurt
- 3 tbsp sugar
- 300 g heavy cream
- 150 g lemon curd
- 2-4 lemon slices
- powdered sugar
Preparation
Preheat oven to 180°C (convection: 160°C). Line a baking sheet with parchment paper.
Beat eggs with a mixer until foamy. Gradually add sugar and salt. Beat for 4 minutes until light and fluffy.
Mix flour, baking powder, and lemon zest.
Gently fold the dry ingredients into the egg mixture until just combined.
Spread the batter evenly onto the prepared baking sheet.
Bake for about 14 minutes until set.
Immediately invert the biscuit onto a large piece of parchment paper. Leave the baked-on parchment paper attached and let cool completely.
Soak gelatin in cold water according to package instructions. Squeeze out excess water and dissolve gelatin with lemon juice and sugar in a small pot over low heat.
Let the gelatin mixture cool slightly, then stir into the yogurt. Fold in the lemon curd.
Chill the yogurt mixture for 10 minutes until slightly thickened.
Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the yogurt mixture until smooth.
Once the biscuit is cooled, carefully peel off the parchment paper. Spread the filling evenly over the biscuit, leaving a small border.
Starting from one long edge, carefully roll up the biscuit with the help of the parchment paper.
Transfer the roll to a serving plate, seam side down. Refrigerate for at least 2 hours to set.
Garnish with lemon slices and dust with powdered sugar before serving.
