Lime Roulade

1. ) For the sponge, beat the yolks with 25 g sugar and salt until creamy.

Whip the egg whites until very stiff, sifting in the remaining sugar.

Fold the egg yolk mixture into the snow.

Sift flour mixture over the top and fold into egg mixture.

Spread the sponge mixture on a baking sheet lined with parchment paper.

Bake at 230 °C in a heated oven for 8 to 10 minutes.

Immediately turn out onto a moistened tea towel. Cover with another wet dish and cool.

2) For the cream, mix the yolks with 60 g sugar until creamy.

Add white wine, lime juice and zest and heat (do not make) while stirring until thickened.

Soak the gelatine in cold water, squeeze out and let it melt in the egg-wine mixture, cool down. Fold in the curd cheese.

Whip the cream with the remaining sugar until stiff and fold into the cream as soon as it begins to gel.

Remove the paper from the dough, spread the cream on the sponge and let it set a little.

Roll up the dough from the long side using the cloth.

Whip the cream with the sugar until stiff and spread it on the roulade.

Sprinkle almond leaves on top. Pipe the remaining whipped cream (star nozzle No. 8) into rosettes, place jam blobs on top and decorate with lime slices.

Instead of limes, lemons can also be used.

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