Lemon & Cocoa Roll Cake

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Recipe Roll Cake Lemon & Cocoa

• Making Roll Cake Lemon
• Snap the baking paper in the bottom of a roasting pan.
• Whisk egg white and sugar.
• Mix flour, cocoa powder and butter.
• Stir this into the batter.
• Beat with electric mixer so it becomes really smooth.
• Put it in a piping bag.
• Pipe small heart-shaped pattern on parchment paper.
• Let cake stand in the freezer for approximately 10 minutes.
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• Meanwhile:
• Preheat the oven to 200 degrees.
• Brush lemon thoroughly in hot water.
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• Cake:
• Beat eggs and sugar with electric mixer so it gets really porous and white.
• Mix together the flour, potato flour and baking powder.
• Sift it in the batter and stir.
• Grate the peel of the lime and mix it.
• Remove the pan from the freezer.
• Pour the batter in the pan with parchment paper (on top of the heart-shaped pattern) and distribute it evenly.
• Bake in the oven for about 5 minutes.
• Place a towel on a flat surface.
• When the cake is ready, sprinkle sugar over it and turn it down on the kitchen towel.
• Peel off the paper.
• Is it difficult to pull off the paper so brush it with a little cold water to release it easier.
• Let the cake cool under a kitchen towel.
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• Filling:
• Stir the butter and sugar porous.
• Stir in the egg yolk.
• Add flavours with rose water, vanilla, cardamom and juice from half of lime.
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• Mounting:
• When the cake has cooled.
• Distribute the cream on the cake with a palette knife or a spatula and roll up.
• Let it lie with the joint downwards.
• Place it in the freezer for a short while.
• This makes it much easier when you should cut the roll cake and it becomes much finer pieces.
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• Making Roll Cake Cocoa
• Preheat the oven to 250 ° C (standard or 200 ° C convection) to allow it to warm up until the batter is ready.
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• Sponge Cake Cocoa
• Beat eggs and sugar white and quite fluffy.
• Mix flour, potato flour, baking powder, ginger, cocoa and sift into the egg mixture.
• Stir with airy while until blended.
• Pour the batter into a baking tray with parchment paper, about 30x40 cm.
• Bake in middle of oven 5-7 minutes.
• Turn the cake on a sugared baking paper.
• Remove paper cake baked on.
• Allow to cool while you make the butter cream.
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• Filling Cake Cocoa
• Share vanilla bean lengthwise with a sharp knife and scrape out the seeds. (Do not throw away the used vanilla bean. But try first drying it and then mix it with powdered sugar, so you will get your own homemade vanilla sugar. Vanilla sugar can then be used in desserts and pastries course!)
• Beat butter, powdered sugar with electric mixer until it has become really fluffy and white.
• Add one egg yolk and whisk another minute.
• Add seeds from the vanilla pod.
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• Mounting Cake Cocoa
• Spread vanilla butter cream evenly over the cake using a palette knife or a spatula.
• Roll up the cake. Place seam-side of roll down on platter.
• Roll the parchment paper around the roll cake and put it in the freezer for a short while.
• This makes it much easier when you should cut the roll cake and it becomes much finer pieces.

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