Gingerbread Roulade with Dulce de Leche Cream Filling
INGREDIENTS
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4 eggs
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2/3 cupall-purpose flour
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1 teaspoonground ginger
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1 teaspoonground cinnamon
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1/2 teaspoonbaking powder
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1/2 teaspoonground allspice
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1/4 teaspoonsalt
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1/2 cuppacked brown sugar
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2 tablespoonsbutter, melted
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2 tablespoonsmolasses
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Powdered sugar
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1 7 ouncecontainercreme fraiche (3/4 cup)
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3/4 cupdulce de leche*
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1/4 cupcrystallized ginger, finely chopped
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Thin lemon slices (optional)
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1 recipe Lemon Sauce
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2/3 cupsugar
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4 teaspoonscornstarch
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1/4 cupwater
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2 teaspoonsfinely shredded Meyer lemon peel or regular lemon peel
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1/4 cupMeyer lemon juice or regular lemon juice
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2 egg yolks, lightly beaten
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6 tablespoonsbutter, cut up
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1/4 cuphalf-and-half, light cream, or milk
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