Cream cheese roulade

Ingredients for 1 servings:

• 4 egg yolks
• 4 egg whites
• 125 g sugar
• 1 packet of vanilla sugar
• 4 tbsp water
• 125 g flour
• 1 tsp baking powder
• 1 cup of cream
• 1 pack of cream stiffener
• 1 tbsp vanilla sugar
• 250 g quark
• 50 g sugar
• 3 tbsp lemon juice
• 1 pack of cream stiffener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

when things have to go quickly

For the sponge cake, beat the egg yolks, water, sugar, and vanilla sugar until fluffy. Then add the flour mixed with the baking powder and gently fold in. Beat the egg whites until stiff and gently fold in the beaten egg whites. Transfer to a baking sheet lined with baking paper. Bake in a preheated oven at 180°C (top/bottom heat) for about 15 minutes on the middle rack. Turn out onto a damp cloth, remove the baking paper, roll up the roulade with the cloth, and let cool. For the cheesecake filling, beat the cream with 1 sachet of cream stabilizer and 1 sachet of vanilla sugar in a bowl until stiff. In another bowl, combine the quark, sugar, 1 sachet of cream stabilizer, and lemon juice. Stir together the cream mixture and quark mixture. Roll out the roulade and fill it with the cheesecake filling, then roll it up again. Sprinkle with powdered sugar.