Roulade with Apple Cream

Stir sugar and yolks in a baking bowl until pale in color. Stir in lemon zest.

Beat the egg whites with the salt until stiff. Add the sugar, continue beating until the snow is glossy. Add the flour in layers with the snow on the quantity form, pull with the rubber scraper just under it.

Spread the dough in a rectangular shape about 5mm thick on a baking sheet back lined with parchment paper. Bake: in the middle of the oven heated to 240 °C for about five minutes.

Take out, slide the sponge with the paper on the surface, cover on the spot with the inverted baking sheet, cool.

Filling: grate the apples on the Bircher grater into a suitable bowl, mix on the spot with sugar and juice of one lemon and fold exactly into the whipped cream.

Filling: Turn sponge out onto a second piece of parchment paper, peel off top paper exactly, turn sponge out onto the other side. Cut the edges straight. Spread the apple cream evenly on it, except for an edge about 2 cm wide.

Roll up from the long side, leave to cool for about thirty minutes with the lid closed.

Serve: Dust the roulade with powdered sugar and cut into pieces about 1 1/2 cm wide.

Tip: during the berry time, mix whipped cream with about 200 g raspberries or with 200 g strawberries, in slices.

Have fun with this fine cake!

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