Ingredients for - Biscuit roll with pumpkin seeds
How to cook deliciously - Biscuit roll with pumpkin seeds
1. Stage
Remove the zest of the lemon and squeeze out 1 tsp. of juice. Separate the egg yolks from the whites. Whip the egg whites with lemon juice, salt and 100 g sugar to a stiff foam. Beat the yolks with 50 g sugar and vanilla to a thick white mass, add the lemon zest.
2. Stage
Chop the pumpkin seeds finely with a knife. It is better not to use a blender.
3. Stage
Mix chopped pumpkin seeds with flour.
4. Stage
Add the flour and seeds to the whipped egg yolks first, mix, then gradually add the whites, stirring gently with a spatula from bottom to top. Pour the batter onto a baking tray lined with baking paper. The thickness of the layer is about 1 cm. Bake at 180 degrees for 10-12 minutes.
5. Stage
Place the hot biscuit with the paper on a slightly damp towel and roll up, cool completely on a rack.
6. Stage
Unwrap the cooled biscuit and remove the paper. Whip the sour cream with the remaining sugar until fluffy and spread over the biscuit.
7. Stage
Roll up the biscuit again and put it in the refrigerator for 2 hours to soak.
