Angel roll: a delicious dessert for the whole family!

published on 27 October, 2020 at 11:30
Every bite is heavenly!

INGREDIENTS
For the biscuit
7 egg yolk
Salt 1 g
130g (1.1 cups) Cake flour
Baking Powder 10 g
70ml (0.32 cup) Vegetable oil
70ml (0.3 cup) Milk

For the meringue:
7 egg white
5ml vinegar
100g (0.5 cup) Sugar
 
For the cream:
300ml (1.23 cup) of milk
1 egg yolk
100g (0.5 cup) of brown sugar
10g (1 1/4 tbsp) of cornstarch
10g (1 tbsp) of flour
10g (1 tbsp) vanilla sugar
20g (1 1/4 tbsp) butter
50ml (0.21 cup) of lemon juice
30g (5 tbsp) grated lemon zest
Sprinkle with powdered sugar
 
METHOD
  1. Preheat oven to 170 °.
  2. Separate the egg yolks from the egg whites, add salt, sugar and vanilla sugar, and then stir until you get a fine, frothy consistency.
  3. Prepare the meringue. Combine the meringues and the mixture with the egg yolks. Combine a small amount of the mixture with the oil, then pour it into the previously prepared mixture and mix. Add flour and baking powder and combine everything with a spatula. Pour the mixture into a mold and bake at 170 degrees for 15-20 minutes.
  4. Cool for 5 minutes and roll in baking paper and a kitchen towel.
  5. To prepare the cream, combine the milk, add sugar, vanilla sugar, starch, flour, butter and egg yolks. The shelters are on fire. Gently stir in the lemon juice and zest. Cool to room temperature without stirring.
  6. Unroll the biscuit, coat with cream, roll again, squeeze and leave to cool.
  7. Sprinkle with powdered sugar, chop and serve.
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