Gluten-free Easter roll cake
Gluten-free Easter roll cake
The Easter table-perfect roll cake gets a fresh, springy flavour from the lemon juice and lemon zest. Decorate with whipped cream and Easter candies!
Ingredients
- Bottom of a roll cake
4 pcs eggs
1,5 dl sugar
1 grated lemon zest
2 tsp baking powder
- Stuffing
2 dl whipping cream
1 tl vanilla sugar
250 g mascarpone cheese
1-2 tsp lemon juice
1 tsp lemon peel
2 dl icing sugar
Preparation
- Whisk the eggs and sugar in a bowl. Grate the lemon zest into the mixture.
- Mix the dry ingredients in a bowl
- Stir the flour into the egg and sugar foam.
- Pour the mixture evenly onto a baking tray on a baking sheet.
- Bake the tart for 7-10 minutes in a 225°C oven.
- Roll the tart in the baking paper when the base is slightly cool but still warm.
- In a bowl, combine the whipping cream and vanilla sugar. Whip.
- Mix the mascarpone, lemon juice, lemon zest and icing sugar into the whipped cream.
- Moisten the base with e.g. lemon-water mixture.
- Spread the filling evenly over the base.
- Wrap tightly and transfer to the fridge to set.
- Decorate with e.g. whipped cream and Easter buns.
Gluten Free Fine Buckwheat Flour, 500 g 