Creamy Easter roll

Name: creamy Easter roll
Total time: 40 min
Yield: 8
Ingredients: 2 egg; 50 gram fine sugar; 0.5 lemon; 40 gram flour; 10 gram cornstarch; powdered sugar; 1 bag cake topping; 1 egg yolk test test test test test test test test before filling; 75 gram sugar test test test test test test test test before filling; 50 gram custard powder test test test test test test test test before filling; 500 milliliters milk test test test test test test test test before filling; 1 bag vanilla sugar test test test test test test test test before filling; 200 milliliters whipped cream test test test test test test test test before filling; 1 bag Easter egg test test test test test test test test before filling; 20 gram pistachios test test test test test test test test before filling; 20 gram almond test test test test test test test test before filling

Ingredients

Directions

Preheat the oven to 200ºC.
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.
Sprinkle in the egg whites and strain the flour and cornstarch above it. Spatula everything quietly and well together.
Spread the batter evenly over the baking sheet and bake the biscuit base in the middle of the oven for about 10 minutes.
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.
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.
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.