Wednesday, October 5, 2011

Cocoa roulade with lemon cream - recipe (with photos)

Ingredients for the roulade:
  • 4 eggs
  • 70 grams of powdered sugar
  • 100 grams of flour
  • 1/2 baking powder
  • 1 spoon of sunflower oil
  • 2-3 spoons of cocoa powder

Beat the egg whites with the sugar. Over the beaten egg whites add the yolks, the cocoa and the sunflower oil and start mixing.

Add the flour and the baking powder and mix well.

Put the cocoa composition in the oven at 180 degrees for 5-10 minutes, depending on how thick is the composition in the tray.

Spread some powder sugar on an aluminum foil and put the cocoa composition.

Ingredients for the filling
  • 2 eggs
  • 1 lemon
  • 100 grams of butter
  • 50 grams of powdered sugar
Mix the eggs with the sugar, the juice and the zest from the lemon.

Add the butter and put it at slow fire until creamy.

Add the filling over the cocoa composition and roll it. Put it in the fridge for 20  minutes .



skalaa said...

Sadly, there is no mention for the amount of cocoa in the primary recipe.


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