Separate the yolks from the whites. Grind the yolks with half the sugar and salt until white, beat the whites with the second half of the sugar into a strong foam. Mix yolks with proteins.
Sift the flour with starch and carefully add to the eggs, add the lemon zest and mix.
Preheat oven to 200'C. Line a baking sheet with parchment. Spread the dough evenly on a baking sheet with a thickness of about 0.8 cm. Bake the biscuit for several minutes until golden.
Remove the finished biscuit from the parchment and roll it into a roll while still hot and wrap it in parchment. Cool the biscuit in a roll.
Prepare the cream: chill the cream and whip it. Stir strawberry syrup into whipped cream.
Gently unroll the cooled roll and spread a layer of cream on it. Roll back into a roll and place in the refrigerator to cool slightly. Then cut the roll into mini-rolls and sprinkle with powdered sugar.