Ingredients: |
Ingredients: Lemon Bavarian Cream
3 egg yolks
2/3 cup granulated sugar
1 envelope unflavored gelatin
2/4 cup half-and-half
1/2 cup freshly squeezed lemon juice
1 tsp. grated lemon rind
1 cup heavy cream,whipped
Roulade
1 cup sifted cake flour
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1/2 tsp. grated lemon rind
1/2 tsp. vanilla
1/2 cup granulated sugar
10X (confectioner's ) sugar
Raspberry Sauce
1 pkg. (10 oz) frozen raspberries in syrup,thawed
1/4 cup red currant jelly,melted
|
Directions: |
Directions:1-Prepare Lemon Bavarian;
Beat the egg yolks in a heavy medium-size saucepan.
Mx in the sugar,gelatin,half-and-half and lemon juice. Cook over low heat,stirring constantly, until mixture thickens and coats a spoon;do not let boil, Remove from the heat. Stir in the lemon rind. Transfer to a bowl. Chill until the mixture begins to set,stirring often. Fold in the whipped cream, gently but thoroughly. Cover the mixture
and chill until set.
2- Preheat oven to 375ºF. Grease 15x10x1" jelly roll pan. Line with wax paper. Grease wax paper.
3-Prepare roulade;sift together flour,baking powder and salt onto wax paper;reserve.
4-Beat together eggs,lemon rind and vanilla in a small bowl at high speed until foamy. Slowly beat in granulated sugar until eggs are thick and pale yellow. Fold flour mixture,one-third at a time, into egg mixture until completely blended. Spread evenly in the prepared jelly-roll pan.
5-Bake in pre-heated oven 375ºF for 12- 13 minutes or until top springs back when pressed with fingertip;top of cake will be quite pale. Remove from oven. Loosen cake around edges with a knife. Sprinkle top of cake with 10X sugar; cover with towel. Invert cake; peel off paper. Starting at short end,roll up cake and towel together. Place roll,seam side down, on wire rack to cook completely.
6-Prepare Raspberry Sauce
Drain the raspberries,reserving the syrup separately. Combine the drained raspberries and the currant jelly in an electric blender;whirl until smooth. Add some of the reserved syrup to make the sauce the desired consistency. Strain the sauce through a fine sieve to remove seeds; discard seeds. Set aside until serving time.
7-To assemble cake;
When cake has completely cooled,carefully unroll. Spoon on Lemon Bavarian Cream in an even layer. Roll up. Transfer carefully to serving plate. Chill 2 to 3 hours before serving.
8- To serve;
Place a slice on each dessert plate and spoon some of sauce around the cake. Garnish with lemon and mint leaves,if desired. |
Personal
Notes: |
Personal
Notes: While Lucia is the undisputed Cooking Club Queen of Jelly Roll cakes( as demonstrated by her video of her famous Pumpkin Roll), this recipe must have been a team effort. If I was making it today I would seek her advice. It comes from Family Circle ,Jan.1990 and sounds refreshing for the middle of winter!
|
This recipe for Lemon Bavarian Roulade with Raspberry Sauce is from