Prepare Swiss Roll with lemon cream

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Ingredient

6 eggs + 180 g sugar Mix well with the perineum until the mixture doubles and becomes white + crust of sour on the other hand Mix 180 g rough grinding + half of the bag and add it gradually to the first mixture with sifting every time

Cooking time 10 min 180 ° should be golden in color (cooking on top of cooking paper to avoid gluing)

the drink :

2 bags of water + sugar cup + lemon pieces over the fire after 5 minutes of boiling

Cream of butter:

Mix the egg with the electric mixer 4 egg whites + 240 g sugar over the water bath until you get the mugang and leave it to cool (warm) then add 400 g butter mixed with electric mixer and finally add a little lemon cream to taste

Lemon Cream:

2 eggs + 100 g butter + sour juice Large grain + peels + 130 g sugar Mix all over a water bath or in a heavy casserole until it is held and in the latter half

The method is annotated with pictures