Ingrédients pour Sumptuous Super Fantastic Triple Lemon Roll
- Ground Hazelnuts
- Cake Flour
- Fresh Lemon Rind
- 2 large eggs
- 1 cup granulated sugar
- Vanilla
- Pinch of cream of tartar
- Whipping Cream
- Fresh Lemon Juice
- Rum
- 1/4 cup (1/2 stick) unsalted butter
- Powdered sugar, for dusting
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Comment préparer Sumptuous Super Fantastic Triple Lemon Roll
- Preheat oven to 400°F (200°C). Line a 15x10 inch jelly roll pan with parchment paper, lightly grease and flour.
- Combine 1/2 cup chopped nuts, 1 cup all-purpose flour, and the zest of 2 lemons.
- In a large bowl, beat 6 large egg yolks with 1/2 cup granulated sugar for 3 minutes, until pale and thick. Gently fold in the nut mixture.
- In a clean bowl, beat 6 large egg whites with a pinch of cream of tartar until soft peaks form. Gradually add 1/2 cup granulated sugar and beat until stiff, glossy peaks form.
- Stir 1/4 of the egg whites into the yolk mixture to lighten it.
- Gently fold in the remaining egg whites until just combined.
- Spread the batter evenly into the prepared pan.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Let the cake cool completely in the pan.
- **Prepare Lemon Syrup:** In a small saucepan, combine 1/2 cup lemon juice and 1/4 cup granulated sugar. Bring to a boil, stirring until sugar dissolves. Stir in 1 tablespoon lemon zest, remove from heat, and cool completely.
- **Prepare Lemon Filling:** In a small saucepan, combine 1/4 cup lemon zest, 1/2 cup lemon juice, 1/2 cup granulated sugar, and 1/4 cup (1/2 stick) unsalted butter. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves.
- In a separate bowl, whisk 2 large eggs. Gradually whisk in the hot lemon mixture.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, for 1 minute, or until thickened.
- Strain the filling through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 30 minutes.
- Whip 1 cup heavy cream until stiff peaks form. Gently fold into the chilled lemon filling.
- **Assemble the Roll:** Sprinkle powdered sugar over the cooled cake. Loosen the edges and invert the cake onto a clean kitchen towel. Carefully peel off the parchment paper and trim any crispy edges.
- Drizzle the cake with the lemon syrup.
- Spread the lemon filling evenly over the cake.
- Starting from the short end, tightly roll up the cake using the kitchen towel to help.
- Place the cake on a serving platter, dust lightly with powdered sugar, and chill for at least 1 hour before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
115g
Fat
40g
Carbs
11g
