You will need
- 1/2 liter of milk
- zest of 1 lemon
- 100 grams of flour
- 100 grams of sugar
- vanilla
- 325 ml of cream to assemble
- 1 sheet of gelatin
Ingredients for the biscuit base for the roll:
- 140 grams of sugar;
- 100 grams of flour
- 5 eggs
- 10 gr of honey
- vanilla
- pinch of salt
How to proceed
Soak the gelatin in cold water. Heat the milk with the lemon zest.
Then create a creamy sauce with the milk and farina.Aggiungere sugar, vanilla and remaining milk. Then also add 125ml of cream unmounted.
Everything back on the stove and let addesansare. Let rest 5 minutes off the heat and then add the softened gelatin.
Allow to cool in the fridge. Then add the remaining whipped cream.
At this point let rest cream.
For the biscuit base for the roll:
Beat the egg whites with the salt and 50 grams of sugar.
The yolks instead beat them with 90 grams of remaining sugar, honey and vanilla for 10 minutes.
Combine the two mixtures and then the sifted flour.
Now put the mixture in a baking pan with parchment paper for about 6–7m at 200 ° static.
When the base is cooked sfornarla and sprinkle with a spoonful of sugar and cover it with a sheet of transparent pelliccola and let cool, in this way, the wet cake rimmarrà and not become hard.
Now spread on the basis of the roll of raspberry extra jam (Prunotto Mariangela az. Agr.) And then the custard.
Roll.
Let rest a bit in the fridge and then before serving sprinkle with powdered sugar.
Buon Appetito!
