Ingredients:
For the dough:
3 egg(s)
3 tablespoons water, hot
110 grams of sugar
55 grams of flour
40 g cornstarch
½ tsp baking powder
For the filling:
300 ml cream
80 grams of sugar
½ lemon(s), unwaxed, grated zest and juice thereof
2 sheets of gelatin
150 g raspberries, frozen or fresh
preparation
Dough:
Beat the whole eggs in the hot water for 1 minute until fluffy. Let the sugar trickle in for another minute. Continue beating on the highest setting for another 3-4 minutes. Mix the flour, starch and baking powder and sift over the egg-sugar foam in 3 stages and fold in briefly, do not stir vigorously.
Line a baking tray with parchment paper and spread the biscuit mixture evenly on it. Bake in a preheated oven at 180°C top/bottom heat for 15 – 20 minutes.
After baking, immediately turn out onto a tea towel sprinkled with sugar and remove the baking paper. Roll up the biscuit lengthwise with the tea towel and leave to cool.
lemon cream:
Soak the gelatine and then dissolve it over a low heat.
Whip the cream with the sugar until stiff, stir in the lemon zest.
Stir the lemon juice into the gelatine and quickly stir into the cream.
