2/3 cup of sugar
2 spoons (tablespoons) of unsweetened gelatin
3 separated eggs
1/2 cup of water
1/4 cup of lemon juice
1 tablespoon of grated lemon zest
2/3 cup of sugar
2 spoons (tablespoons) of unsweetened gelatin
3 separated eggs
1/2 cup of water
1/4 cup of lemon juice
1 tablespoon of grated lemon zest
Mix 1/3 cup of sugar and the gelatin in a small saucepan
Whisk together the egg yolks, water, and lemon juice, then add to the saucepan
Cook over medium heat, stirring constantly until it comes to a boil
Add the grated lemon zest
Chill in the refrigerator, stirring occasionally until thickened slightly
Beat the egg whites until fluffy
Gradually add 1/3 cup of sugar, beating well
Combine with the gelatin mixture
Spread some on the cake roll and use the rest to cover it
Refrigerate until firm.
