Sweet roll with pumpkin seeds


6 eggs
200 g sour cream 25% fat
170 g sugar
2 tbsp. l. flour
130 g raw pumpkin seeds
1 vanilla pod
powdered sugar for serving
Step 1
Rub the zest off the lemon with a fine grater. Squeeze 0.5 tsp from the lemon. juice.
Step 2
Separate the yolks from the whites, beat the whites with lemon juice, 100 g of sugar and salt into a stable foam. Add lemon zest.
Step 3
Beat the yolks with 50 g of sugar and vanilla seeds into a fluffy white mass: the sugar should completely dissolve.
Step 4
Chop the pumpkin seeds as small as possible. Do not use a blender for this – only a knife. Add to the yolks along with the flour, mix until smooth.
Step 5
Add the egg whites gradually, stirring the mixture from bottom to top.
Step 6
Pour the dough onto a baking sheet or into a rectangular dish lined with baking paper. Layer thickness – no more than 1 cm. Bake at 180 ° С for 10 minutes.
Step 7
Wrap the hot sponge cake together with paper in a roll. Place it seam side down on a wire rack. Cool completely. Unfold the roll, remove the paper.
Step 8
Whip the sour cream with the remaining sugar until fluffy, coat the biscuit. Roll it back into a roll and refrigerate for at least 2 hours. Sprinkle with powdered sugar before serving.


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