Lemon Carrot Cake Roll

Lemon carrot cake roll - recipe with photo, Bulgarian cuisine
Rating: 4.5 Votes: 17
Cooking Time:
1 hour 30 min.
Recipe Yield:
8-10 servings
Difficulty:
Medium recipe

Lemon carrot cake roll is a Bulgarian recipe, a good combination of sweet carrots and lemon. Lemon removes the sugary-sweet taste of carrots and enlivens the roll very well. Delicate sour cream dough complements the extraordinary filling. The combination of dough and carrot filling in this roll will pleasantly surprise you.

Recipe Ingredients

For Dough
Wheat Flour 300 g
Sour Cream 4 tbsp
Chicken Eggs 2 pcs
Sugar 50 g
Butter 2 tbsp
For Filling
Carrots 2 pcs
Lemon 1 pcs
Sugar 200 g

Cooking Recipe

For the roll with carrot-lemon filling, grind the flour into crumbs with softened butter.

Grind one egg with sugar and add to flour. Then add sour cream and knead the dough. Wrap the dough for the roll with a film and set aside for 2 hours.

In the meantime, you can cook the filling. Wash the carrots, boil until soft, and then peel and grind through a sieve.

Wash the lemon well and twist it together with the skin through a meat grinder. Combine twisted lemon with sugar and put on medium heat. Bring the syrup to a boil, reduce heat and cook for another 15 minutes or until the syrup thickens.

Cool the finished syrup, and then mix with carrot puree. If the filling for the roll turned out to be too liquid, put it on a slow fire and cook until it thickens enough.

Put the rested dough on a floured board and roll it into a layer about 4 mm thick, grease the dough layer with a lightly beaten egg, and put the filling on top and smooth it out.

Roll up the dough, brush with egg and place in a preheated oven at 200°C (390°F). Bake roll for 30 minutes. Cool the finished roll with carrot-lemon filling, sprinkle with powdered sugar, cut into portions and serve.