Ingredients for the biscuit dough:
- 3 whole eggs at room temperature
- 100g granulated sugar
- 3 tablespoons boiling water
- grated zest of half a lemon
- 1 teaspoon vanilla extract (or vanillin)
- 110g of ORGANIC ARIFA FLOUR
- 3g baking powder
For the filling:
- 250g of fresh ricotta
- grated zest of half a lemon
- 40g icing sugar
- 150g of jam (I used berries)
Procedure:
To make this soft roll with jam and ricotta, we start by preparing the biscuit dough.
Using an electric mixer or in the bowl of a stand mixer, beat the whole eggs with the sugar, water, vanilla and lemon zest.
Whip everything together until you obtain a light and frothy mixture (it will take about five minutes).
Once the mixture with the eggs has been whipped, gradually incorporate the flour and yeast using a bottom-up motion.
Pour the mixture into a rectangular mold previously lined with baking paper and bake in a static oven at 180° for approximately 12-15 minutes.
Once baked, sprinkle the surface of the soft roll with sugar, cover with a sheet of baking paper and roll it up on itself and leave it to cool.
Meanwhile, prepare the ricotta cream by simply mixing the ricotta with the icing sugar and grated lemon zest in a bowl.
Once cold, fill the roll with the ricotta cream and jam, roll it up, place it on a serving plate and sprinkle it with icing sugar.
At this point your delicious soft roll with jam and ricotta will be ready to be enjoyed.
ENJOY YOUR MEAL!!
