Lemon Roulade

Name: Lemon Roulade
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 40
Cuisine: German, European
Ingredients: 1 teaspoon baking powder; 79 milliliters buttermilk, at room temperature; 355 milliliters confectioners sugar; 3 Tbsps confectioners sugar; 454 grams cream cheese, at room temperature, cut into pieces; 3 larges eggs, at room temperature; 3 larges eggs, beaten; 177 milliliters all-purpose flour; 1 teaspoon powdered gelatin; 1 teaspoon lemon extract; 177 milliliters lemon juice; 1 Tbsp lemon zest; 1 teaspoon finely grated lemon zest; 1 pinch Pinch of salt; 283 grams strawberries, halved, optional; 177 milliliters sugar; 8 Tbsps (1 stick) unsalted butter, cut into cubes; 8 Tbsps (1 stick) unsalted butter, at room temperature, cut into cubes; 0 teaspoons vanilla extract; 1 teaspoons vanilla extract

Lemon Roulade might be just the European recipe you are searching for. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 9g of fat, and a total of 151 calories. This recipe serves 40. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Head to the store and pick up vanillan extract, lemon zest, butter, and a few other things to make it today.

Instructions

Sprinkle gelatin over 1 Tbsp. lemon juice in a bowl. Set a sieve over a bowl.

Ingredients you will need

Lemon Juice

Gelatin

Equipment you will use

Sieve

Bowl

Mix remaining ingredients in a heavy saucepan.

Equipment you will use

Sauce Pan

Place over medium-low heat and cook, stirring constantly, until thick enough to coat the back of a spoon, 7 to 10 minutes. Do not boil.

Remove from heat; stir in gelatin until smooth. Strain into bowl. Discard solids. Cover bowl with plastic wrap, pressing onto surface. Chill until firm, at least 4 hours. (Can be made up to 5 days ahead. Keep chilled.)

Ingredients you will need

Gelatin

Wrap

Equipment you will use

Plastic Wrap

Bowl

Place rack in lower third of oven; preheat to 375F. Line a 15-by-10 1/2-inch rimmed baking sheet with parchment, allowing edges to hang over by 2 inches on short ends. Mist with cooking spray; dust with flour.

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Baking Sheet

Oven

Whisk flour, baking powder and salt to combine. In a large bowl, using an electric mixer on medium-high speed, beat eggs, sugar and extracts until thick, about 5 minutes. Sift half of flour mixture on top; gently fold in. Repeat with remaining flour mixture. Fold in buttermilk.

Ingredients you will need

Baking Powder

Buttermilk

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Spread batter evenly on baking sheet.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Bake until toothpick inserted into center comes out clean, 12 to 15 minutes.

Equipment you will use

Toothpicks

Oven

Remove to wire rack.

Equipment you will use

Wire Rack

Run a knife around edges of cake; let cool 5 minutes. Sift 1 1/2 Tbsp. confectioners' sugar over cake; cover with a clean towel. Set a baking sheet on top of towel; invert cake onto towel.

Ingredients you will need

Powdered Sugar

Equipment you will use

Baking Sheet

Knife

Remove sheet. Gently peel off parchment.

Sprinkle cake with remaining confectioners' sugar. Trim crisp edges.

Ingredients you will need

Powdered Sugar

Roll up cake with towel, starting from 1 short end.

Ingredients you will need

Roll

Place on a rack, seam-side down.

Let cool for 15 minutes.

Make frosting: Using an electric mixer, beat butter and sugar on medium speed until light, about 1 minute. Scrape down bowl. With mixer on low, beat in cream cheese until no lumps remain, about 2 minutes. (Do not overbeat.) Stir in zest and vanilla.

Ingredients you will need

Cream Cheese

Frosting

Vanilla

Butter

Sugar

Equipment you will use

Hand Mixer

Blender

Bowl

Gently unroll cake.

Spread with 1 cup filling, leaving a 1-inch border at 1 of the short ends. (You'll have filling left over; cover and chill.)

Ingredients you will need

Spread

Roll cake back up, starting at end with filling flush to edge.

Ingredients you will need

Roll

Transfer to platter, seam-side down.

Spread frosting on all sides. Cover with plastic wrap; refrigerate for at least 1 hour.

Ingredients you will need

Frosting

Spread

Wrap

Equipment you will use

Plastic Wrap

Let stand at room temperature for 15 minutes.

Garnish with strawberries, if desired.

Ingredients you will need

Strawberries

Equipment

Recommended wine: Dornfelder, Riesling

Dornfelder and Riesling are my top picks for German. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. You could try Weingut Fritz Windisch Heimersheimer Rotenfels Dornfelder. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 14 dollars per bottle.

Weingut Fritz Windisch Heimersheimer Rotenfels Dornfelder

A very tasty, powerful wine of pronounced aroma and rich dark red color. It has a delicious flavor of cherries, red berries and plums with decent, smooth tannins. Its sweetness is pleasant and harmonic, which makes it enjoyable for lovers of not too dry wines.A delicious companion to desserts and cheese, but also to barbecued and smoked dishes. It is also a wine for enjoyment and a very tasty night cap