Get ready for the summer with this delicious and refreshing recipe with a delicious

lemon sponge cake, soft with sweet filling and a crispy touch of biscuit that you will love. This creamy dessert will be the sensation.

LEMON PAY ROLL

Ingredients

10 Portions

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• 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 cookie, milled
• 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 lemon, zest
• 1 cup blueberry
• to taste powdered sugar, to decorate
• to taste whipped cream, to decorate
• to taste lemon, sliced, to decorate
• 1 Absorbent paper towel roll BOUNTY®

Preparation

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 taking care not to get too low.

Add the flour and cookies to the previous preparation, pour the melted butter in the form of thread.

Pour over a tray with greased paper and spread with a spatula, bake for 8 min.

Place the cake on a cloth, and roll it still hot.

For the lemon filling, cream 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, refrigerate for 30 minutes.

Decorate with whipped cream rosettes, blueberries, lemon slices, strawberries and blackberries.

Using a colander, decorate with icing sugar. 

https://us.kiwilimon.com/recipe/desserts/lemon-pay-roll