-
1
Combine eggs and sugar gradually beating continously.
-
2
Sprinkle a dash of salt.
-
3
Add the flour and baking powder;mix it well.
-
4
Flavor with vanilla.
-
5
Spread the mixture into a heavily paper-lined cookie sheet levelling it 1cm.
-
6
Bake at 180AC for 10-12 minutes.
-
7
Loosen edges and immediately turn upside down on a towel sprinkled with icing sugar.
-
8
Carefully remove paper.
-
9
Trim off any stiff edges by using scissors.
-
10
While cake is still hot, roll it in towel sprinkled with icing sugar.
-
11
Cool.
-
12
Unroll again.
-
13
Spread the sweet cranberry relish and roll.
-
14
Cut into 1 inch slices.
-
15
Put and line in a round serving bowl.
-
16
Pour-in the pastry cream with whipping cream, spreading evenly.
-
17
Cover with cling wrap and refrigerate for at least 4 to 5 hours.
-
18
Sweet Canberry Relish: Blend cranberries in a blender.
-
19
Combine blended cranberries and other ingredients in a bowl.
-
20
Mix well until well incorporated.
-
21
Pastry Cream: Whisk egg yolks, sugar and flour; pour in part of the milk in order to obtain a smooth cream; add grated lemon peel, salt and the remaining milk very slowly.
-
22
Cook over moderate heat and keep mixing until thickened.
-
23
Refrigerate for 30 minutes.
-
24
Meanwhile, beat the whipping cream gradually.
-
25
Combine the whipping cream in the cooled pastry cream and keep mixing until well blended.
-
26
Serve cold; share and enjoy!
