Lemon cheese roll cake

Many ways to beautify the cake. Lemon cheese rollcake like this. This special cake toping more beautiful with almond flakes and crispy rice. Good luck

lemon cheese roll cake

Material:

• 8 egg yolks
• 3 egg whites
• 100 grams sugar
• 50 grams of cake flour
• 25 grams of cornstarch
• 15 grams of milk powder
• 100 grams unsalted butter, melted
• 1/2 tablespoon grated lemon peel
• 100 grams of marmalade to spread
• 14 plastic sheet mica size 15x7 cm

Spreads:

• 125 grams of cream cheese
• 50 grams of cold unsalted butter
• 75 grams of white cooking chocolate, melted
• 175 grams of cream, beat until creamy
• 1 tablespoon lemon juice

Material toppings:

• 50 grams of almond flakes, toasted
• 35 grams of rice crispy
• 75 grams of white cooking chocolate, melted

How to Make Lemon Cheese Rollcake:

1. Beat eggs and sugar until fluffy. Add the flour, cornstarch, and milk powder sifted and mix evenly.
2. Enter the melted butter and grated orange peel in small increments, stirring gently.
3. Pour batter into pan 30 x 25 x 3 cm were smeared with margarine and at the base with baking paper.
4. Under fire oven with a temperature of 190 degrees Celsius 20 minutes until cooked.
5. For the cake into 2 parts. Take a piece of cake. Spread jam. Roll up and condense. Cut a length of 2 cm. Cover the sides with plastic mica.
6. Spread, mix cream cheese and unsalted butter. Beat until smooth. Add white cooking chocolate melting. Beat well. Enter lemon juice. Beat well. Enter the cream a little as she shuffled slowly. Put it in the plastic triangle.
7. Spray on top of the cake up to a height of 1 cm. Cover with another piece of cake. Spray again the cream cheese on it. Refrigerate.
8. Toping, stir all ingredients. Refrigerate. Cut into small pieces.