Cute heart-shaped roll with cheese mousse filling will delight you not only with its charming sectional view, but also rich lemon flavor. Knead the biscuit dough from separately beaten eggs and egg whites, so your cake will turn out tender and porous. Before applying the filling on the finished cake, it is necessary cool by shaping the future roll so that it does not crack with stuffing. Meanwhile, make a whipped air mousse cream and mascarpone cheese, adding sugar, lemon juice and zest, and spread on baked biscuit. Roll roll with two sides, to give it a heart shape, sprinkle with powdered sugar, slice and serve not only during family tea drinking, but also on festive table. This roll looks very solemn and изысканно. 
Time: one час. Difficulty: Easy Servings: 10 The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Roll
- 2 large whole eggs and 1 large egg yolk
- 1/4 Art. + 5 tbsp. l Sahara
- 1 tsp finely grated lemon zest
- Protein 2 large eggs, room temperature
- 1/8 tsp salt
- 2/3 Art. premium flour
- Powdered Sugar
Lemon Mousse
- 1 and 1/4 Art. whipping cream
- 1 tbsp. mascarpone cheese
- 2 tsp finely grated lemon zest
- 1/4 Art. Sahara
- 1/4 Art. freshly squeezed lemon juice
Recipes with similar ingredients: premium flour, cheese mascarpone, lemon juice, cream, eggs
Recipe preparation:
- Preheat the oven to 190 ° C. Cover with parchment paper 25×37 cm roll tray, grease the parchment with oil and sprinkle with flour, shaking off excess.
- In a metal bowl mounted over a pan with slowly boiling water, whisk the whole eggs, yolk, 1/4 tbsp. Sahara and lemon zest until the mixture heats up just above body temperature. Remove the bowl from the water bath and beat the eggs at high speed, until they double in volume, about 4 minutes.
- In a separate or clean bowl, beat the egg whites and salt, starting at low speed until the proteins foam, and then increase speed to maximum, gradually adding the remaining 5 Art. l Sahara. Continue whisking until medium peaks on corollas.
- Sift flour over beaten egg yolk mixture and stir beat it with a whisk, then in two steps interfere with whipped squirrels. Lay out in a prepared form and evenly distribute to the surface of the dough was flat and level. Bake a biscuit about 10 minutes for it to spring with a slight pressure.
- Cool for about 2 minutes on a wire rack, then pry the edges of the shoulder blade. Sift a layer of powdered sugar onto the surface of the cake and cover with a clean towel. Put the second form on a towel and quickly flip the cake, removing the form in which it was baked. Remove parchment paper and sprinkle sugar on this side. powdery.
- Roll up two short sides of the cake with a towel towards the center (you can put the roll on one side to he lay steadier) and let it cool so as to preserve “Memory” of the roll form. So it will not crack when you collapse its stuffed.
- Mousse: beat 1 tbsp. cream until soft peaks. The remaining 1/4 tbsp. mix the cream by hand with cheese mascarpone, adding lemon zest and stir until sugar will dissolve. Stir in whipped cream and lemon juice and place in refrigerator until ready to assemble.
- Carefully unfold the roll and remove the towel. Lay out the mousse on a biscuit, stepping back 5 cm from the edge on both short sides. Roll the short sides back to the middle and gently press to give the roll a heart shape. You can carefully squeeze the center of the roll to give the heart a pointed end. Wrap the roll in plastic wrap and refrigerate until readiness for serving. Before serving, sprinkle the roll with icing sugar, cut it into slices in the shape of a heart and arrange them on a plate. Roll can be stored in the refrigerator for up to 2 days.
