John Myers
Ingredients for 1 servings:
- 5 eggs, separated
- 2 tbsp water, hot
- 100 g sugar
- 1 packet of vanilla sugar
- 100 g flour
- 1 tsp baking powder
- 50 g cornstarch
- 3 sheets of white gelatin
- 500 g low-fat curd cheese
- 100 g sugar
- 1 packet of vanilla sugar
- 1 lemon(s), juice and zest
- 200 ml cream
- powdered sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes
Separate the eggs. Beat the egg whites with 2 tablespoons of warm water. Beat the egg yolks, sugar, and vanilla sugar until creamy. Pour the stiffly beaten egg whites onto the egg yolks. Mix the flour, baking powder, and cornstarch, sift them onto the egg mixture, and carefully fold them in. Spread the dough onto a baking sheet lined with baking paper, bake at 200°C for approx. 15 minutes, then turn it out while still hot onto a sugared tea towel, roll it up, and let it cool. For the filling, soften the gelatine. Mix together the quark, sugar, vanilla sugar, lemon juice, and zest. Squeeze out the gelatine, dissolve it, and stir it drop by drop into the quark mixture. Chill. Whip the cream. As soon as the lemon mixture begins to set, fold in the cream. Unroll the sponge cake, spread with cream, roll it up again, and chill for approx. 3 hours. Dust the roll with icing sugar.
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