200 g sour cream 25% fat
170 grams of sugar
2 tbsp flour
130g raw pumpkin seeds
1 vanilla pod
powdered sugar for serving
STEP BY STEP RECIPE
Grate the zest off a lemon with a fine grater. Squeeze 0.5 tsp juice from the lemon.
Separate the egg yolks from the egg whites and whisk the egg whites with the lemon juice, 100g of sugar and salt to a stiff foam. Add lemon zest.
Whisk yolks with 50g sugar and vanilla seeds to a fluffy white mass: the sugar should dissolve completely.
Chop the pumpkin seeds as finely as possible. Do not use a blender, just a knife. Add to the egg yolks, along with the flour, and mix until smooth.
Gradually add the whites, stirring the mixture from bottom to top.
Pour the batter onto a baking tray or rectangular form lined with baking paper. The thickness of the layer should not be more than 1 cm. Bake at 180°C for 10 minutes.
Roll the hot biscuit with the paper into a roll. Place it with the seam side down on a wire rack. Leave to cool completely. Unroll the roll, remove the paper.
Whisk the sour cream with the remaining sugar until fluffy and sponge the biscuit. Roll it up again and put it in the refrigerator for at least 2 hours. Sprinkle the roll with powdered sugar before serving.
4 - 6
Difficulty of preparation
Meeting with friends, Lunch, Afternoon snack, Romantic dinner, Buffet