Swiss roll

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar
• 75 g flour
• 50 g cornstarch
• 2 tbsp sugar
• 500 g quark, low-fat
• ¼ liter cream
• 1 tsp vanilla
• 3 sheets of gelatin
• 1 can peach(s) or other fruit

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

easy and fast

Beat the eggs and sugar until very foamy. Sift the flour with the cornstarch and loosely fold into the egg mixture. Line a baking tray with baking paper and spread thickly with the sponge cake mixture. Bake in a preheated oven at 200 degrees Celsius on the middle rack for about 10 minutes until light golden brown. Immediately turn the sponge cake out onto a tea towel sprinkled with 2 tablespoons of sugar. Lightly moisten the baking paper and carefully peel it off. While the sponge cake is still hot, loosely roll it up using the tea towel and let it cool. This will prevent the dough from breaking later. Mix the quark with the stiffly whipped cream and vanilla powder. Fold some of the pureed fruit into the quark mixture. Soak the gelatine, squeeze it out, and warm it slightly. Mix two tablespoons of quark with the gelatine and stir into the remaining quark, otherwise lumps may form. Chill the quark mixture. As soon as the mixture becomes stiff, unroll the Swiss roll and spread with the quark mixture, leaving the edges free. Chop the remaining, well-drained fruit into small pieces and spread it over the quark. Carefully reroll the Swiss roll and let it set in the refrigerator.