Lemon roll cake

INGREDIENTS

• 4 eggs
• 55g (1/4 cup) of sugar
• 1 lemon (zest)
• 50g (1/2 cup) of all-purpose flour
• 500ml (2 cups) of whipping cream
• 250ml (1 cup) of lemon yogurt
• 1/2 of lemon (juice)
• 50ml (1/4 cup) of water

Decorate with lemon slices and whipped cream

METHOD

1. Beat egg whites with sugar until stiff. Grate the lemon and gradually mix in the egg yolks.
2. Sift the flour into the mixture and mix everything well. Pour the mixture onto the baking tray covered with parchment paper and level it up with a spatula. Transfer to the oven and bake at 180°C/360°F for 15 minutes.
3. Pour the whipping cream into the bowl and mix with the electric mixer. Add the lemon yogurt and mix until firm.
4. Mix the lemon juice and water to prepare it for brushing.
5. Cut the peel into strips and coat it with a mixture of lemon juice and water. Spread whipped cream on the first strip and roll up. Spread the whipped cream on other strips.
6. Place the first wrapped strip on the plate and wrap the other strips around it to make a circle shape.
7. Cover everything with whipped cream and level it well on all sides. Decorate with lemon wedges and whipped cream and serve.