Bo Friberg

Roulade Batter

Preparation info
  • Yield:

    1

    sheet, 16 × 24 inches ( 40 × 60 cm )
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 egg white
  • 4 ounces (115 g) almond paste
  • 6</

Method

  1. Mix the egg white into the almond paste to soften the paste.
  2. Whip the egg yolks with half of the sugar to the ribbon stage. Add the lemon zest. Gradually add the yolk mixture to the softened almond paste.
  3. Whip the egg whites for a few seconds then gradually add the remaining sugar and continue to whip until stiff peaks form.
  4. Fold the whipped