Meyer Lemon Cake Roll:
INGREDIENTS
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Serves 12
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For the Cake:
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50 gr. butter
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3 eggs, separated
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100 gr. flour (I used White Lilly all purpose, which is naturally soft, but you could use all purpose or cake)
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2 Tb grapefruit zest
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1 tsp pure almond extract
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100 gr. powdered sugar
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For the Meyer Lemon Cream:
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1 cup sugar
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zest of 3 Meyer lemons
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4 eggs
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1 cup freshly squeezed lemon juice
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1 Tb gelatin, softened in 3 Tbs water
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1 stick butter, cut into 1 inch pieces, softened
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