Lemon Swiss Roll with Thermomix

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 lemon custard
- 6 g gelatin in sheets
- 4 yolks
- 100 g sugar
- 330 g whole milk
- 30 g corn starch
- 10 g grated lemon zest
- 200 g fresh liquid cream

For the biscuit dough

- 6 medium eggs
- 170 g sugar + to taste for dusting after cooking
- 10 g honey
- 75 g plain flour

Let's cook


Preprare the custard: Soak 6 g of gelatin in very cold water.

Put for 20 Min. the mixing bowl in the refrigerator and the butterfly whisk in the freezer.

After this time, put the butterfly whisk in the mixing bowl.

Pour 200 g fresh cream into mixing bowl and mount 2 Min. Speed 3. Set aside in a bowl.

Put 4 egg yolks, 100 g sugar, 330 g whole milk, 30 g corn starch, 10 g lemon zest in the mixing bowl and cook 7 Min. 90C Speed 2.

Squeeze the gelatin sheets, add to the custard and mix 10 Sec. Speed 2.

Transfer the custard to a bowl and leave to cool.

Add the custard to the cold cream with the spatula and keep in the fridge for about 2 hours.

Prepare the biscuit.

Turn on the oven at 210C.

Weigh and set aside 75 g plain flour.

Pour 3 egg whites and 55 g of sugar into the clean mixing bowl with butterfly whisk and mount 5 Min. Speed 3.

Add 30 g sugar and mix 3 Min. Speed 3. Transfer to a large bowl.

Pour 3 egg yolks, 3 whole eggs, 85 g sugar, 10 g honey into the mixing bowl with butterfly whisk and cook 15 Min. 37C Speed. 4.

Add this dough to the whipped egg whites, add 1/3 of the flour and mix gently from bottom to top.

Combine the rest of the flour in 2 times.

Pour the mixture into a 27x30 cm backing pan lined with baking paper, level with a spatula and cook for 7 Min. at 210C.

Remove the biscuit from the backing pan, sprinkle with sugar and cover with parchment paper.

Turn over and remove the baking paper used in cooking. Cover with plastic wrap and let cool.

Spread the cream on the dough, leaving 2 cm free on the edges.

Keep covered with cling film in the fridge until ready to serve.

Tips

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

If you have a cooking thermometer, add the gekatine to the cream when the latter is at 50C and the cream around 27-30C.

When you combine the custard with the cream, make gentle and decisive movements from bottom to top to keep it from falling apart.

Let the covered biscuit cool so that it does not lose the moisture necessary to keep it elastic so that it can be rolled up without breaking.

Once set, the cream should be stirred a little to soften it before filling the biscuit.

For a stronger taste and to have a softer biscuit, wet it with limoncello diluted with water and sugar before spreading the cream.

Translated from the Italian recipe Rotolo Bimby con Crema al Limone Copyright: Lemon Swiss Roll with Thermomix from Thermomix Recipes
Photocredit: Thermomix Recipes