Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Creamy Easter roll
 
 
8 ServingsPTM40 min

Creamy Easter roll


  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Preheat the oven to 200ºC.
  2. Beat the egg whites with half the sugar until stiff peaks. In a different bowl, whisk the egg yolks with the lemon zest and the rest of the sugar into a light yellow cream.
  3. Sprinkle in the egg whites and strain the flour and cornstarch above it. Spatula everything quietly and well together.
  4. Spread the batter evenly over the baking sheet and bake the biscuit base in the middle of the oven for about 10 minutes.
  5. Remove from the oven and put a piece of baking paper on it. Turn the biscuit over and place it on the work surface. Carefully pull off the baking paper at the bottom and allow the biscuit to cool for about 5 minutes.
  6. Spread the custard filling evenly over the biscuit leaving the edges free. Roll up the biscuit base with the help of the baking paper beneath it.
  7. Place the roll on a flat dish and dust with powdered sugar. Spray with the bag topping 3 tufts as litters on top of the biscuit roll and put the rest of the Easter eggs in it.

Blogs that might be interesting


Nutrition

550Calories
Sodium0% DV0g
Fat42% DV27g
Protein26% DV13g
Carbs21% DV63g
Fiber0% DV0g

Loved it

Reviews



    Donate - BNB: bnb16ghhqcjctncdczjpawnl36jduaddx5l4eysm5c