• Subscribe to RSS Feed
  • Thermomix Recipes on Facebook
  • Thermomix Recipes on Twitter
  • Thermomix Recipes on Google Plus
  • Thermomix Recipes on Pinterest
  • Thermomix Recipes on YouTube

Lemon Swiss Roll with Thermomix



Saying the Lemon Swiss Roll is tasty seems to be reductive...no exaggeration, it is really delicious!

This recipe has been sent by Stefania and I'm very happy to publish it because it is one of my favourite lemon desserts. I love its deliciousness and its simplicity in making it with Thermomix.

Every time I prepare it my friends go crazy for it! A friend of mine once has brought me some lemons from Sicily and has explicitly asked me to prepare a Swiss roll with lemon custard using them!

Lemons give a unique freshness. Are you looking for other sweet recipes with lemons I suggest you try these ones: Lemon Cake, Philadelphia Lemon Cake and the very good Strawberry Tart with Lemon Custard.

If you like roll cakes you must try the milk-free roll cake and the salty egg-pasta roll with zucchini.


Ingredients



For the custard:

- 120 g Water
- 30 g Butter
- 30 g Corn Starch
- 150 g Sugar
- 2 untreated Lemons grated peels
- 2 Lemons juice


For the roll cake:

- 3 Eggs
- 120 g Sugar
- 120 g Flour
- 60 g Vegetable Oil (peanut seeds here)
- 1/2 sachet Baking Powder (about 8 g)
- 1 Vanillin sachet (0.5 g) or Vanilla Sugar
- 1 Lemon Peel


How to prepare the Thermomix Lemon Swiss Roll


Prepare the custard:

Put sugar and lemon peel in the bowl. 10 Sec. Speed 10.

Add the rest of the ingredients. 7 Min. 80°C Speed 4. Put aside.

Prepare the roll cake dough.

Put sugar and lemon peel in the washed bowl. 20 Sec. Speed 6.

Add eggs, oil and flour. 45 Sec. Speed 4.

Then put in baking powder and vanillin (or Vanilla Sugar) 15 Sec. Speed 5.

Pour this mixture in a baking pan with greaseproof paper and bake. 15 Min. 180°C. (into preheated oven).

Place a damp tea towel on the work surface and cover with icing sugar. When the dough is cooked put it on the sugar.

Delicately remove greaseproof paper, roll the dough on the shorter side and let it get cold.

When cold, gently unroll and spread it with lemon custard. Slowly roll the cake up again and keep refrigerated wrapped in tin foil.

Remove tin foil the following day. Cut into 1 cm thick slices and serve after it stayed at least an hour out of the fridge.


Stefania's advice


This roll cake is yummy also with a Nutella spread filling!


How to prepare the Thermomix Lemon Swiss Roll without Thermomix


http://www.bbc.co.uk/food/recipes/luscious_lemon_swiss_13163
http://theenglishkitchen.blogspot.com/2011/01/lemon-swiss-roll.html
http://www.goodtoknow.co.uk/recipes/130804/Lemon-Swiss-roll
http://eastmeetswestkitchen.blogspot.com/2007/09/lemon-swiss-roll.html


Translated from the Italian recipe
Rotolo Bimby con Crema al Limone


Photocredit: procsilas








Comments

Related Posts Plugin for WordPress, Blogger...