Strawberry and elderflower sponge roll

Ingredients for 1 servings:

• 5 eggs
• 1 pinch of salt
• 100 g sugar
• 75 g flour
• 30 g cornstarch
• 1 pinch of baking powder
• 500 g strawberries, fresh
• 100 ml elderflower syrup
• 2 cups of cream
• 4 packs of cream stiffener
• 250 g low-fat curd cheese
• 30 g powdered sugar
• 2 tbsp almond flour
• e.g. lemon peel
• e.g. strawberries, mint leaves and/or chocolate sprinkles, for decoration

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Preheat oven to 200°C (top/bottom heat). Line a baking tray with baking paper. Separate the eggs and beat the egg whites with 70g of sugar and salt until stiff peaks form. Beat the egg yolks with the remaining sugar until frothy. Fold in the egg whites. Mix the flour, cornstarch, and baking powder and fold in. Spread the dough on a baking tray and bake in the hot oven for about 10 minutes. Spray a kitchen towel with water. Turn the hot base out onto the kitchen towel, brush the baking paper with cold water, and then carefully remove it from the base. Roll up the sponge cake with the kitchen towel and let it cool completely. In the meantime, prepare the filling. Whip the cream with 2 sachets of cream stiffener until stiff peaks form. Set aside. Wash the strawberries and cut into small pieces. Mix the elderflower syrup with the quark and cream stiffener, and fold in the strawberries. Stir lemon zest (if desired) and almond flour into the quark mixture. Carefully fold in the cream. Spread the filling three-quarters of the way over the sponge cake. Roll up the base and refrigerate for a few hours. The filling will seem quite runny at first, but it will solidify in the refrigerator. Decorate the sponge roll with some of the filling, some strawberries, and, if desired, chocolate sprinkles and mint leaves, and enjoy!