Roll cream
Roll the cream is made with the cookie dough that contains no butter. E ', however, a very soft dough that lends itself to being stuffed with pureed fruit, cream, jam, custard, chocolate cream or whipped cream. That's what I propose is stuffed with lemon custard that has a refreshing taste, perfect to serve in the summer.
Ingredients (6-8 persone)
- Per il rotolo
- 40 grams farina 00
- 75 grams zucchero
- 4 uova intere
- 1 bustina di vanillina
- 2 cucchiaini lievito per dolci
- Per la crema al limone
- 500 grams latte
- 4 tuorli
- 4 cucchiai di zucchero
- 60 grams farina 00
- 1 limone succo e scorza grattugiata
Process
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Prepare the lemon cream: put all ingredients in a blender and blend for 2-3 '.
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Pour into a saucepan and bring to boil over low heat, stirring constantly with a whisk. I cook for 7 'start boiling.
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Sieve flour and baking powder.
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Add the vanilla and sifted by spoonfuls stirring very gently from the bottom up.
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I put a sheet of parchment paper on a pan to the mix and level very well. Bake at 175 degrees for about 10 '.
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I prepare a sheet of parchment paper wet and wrung out and put it on the bench
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Invert the pan on the sheet with parchment paper and take off the paper covering the bottom of the cake.
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Bathroom with warm milk, sugar and a hint of vanilla.
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Lie down at the custard.
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I begin to close the roll helping with parchment paper.
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I close the sides and put in refrigerator until ready to serve.