Almond sponge roll with cherry cream

Ingredients for 1 servings:

• 5 eggs, separated
• 150 g sugar
• 50 g flour
• 1 tsp baking powder
• 100 g ground almonds
• 400 g quark
• 3 tbsp milk
• 2 tbsp lemon juice
• 40 g sugar
• 1 packet of vanilla sugar
• 4 sheets of white gelatin
• 1 jar sour cherries (approx. 300 g)
• possibly powdered sugar to dust the roll

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until frothy. Stir in the flour, baking powder, and almonds. Fold in the beaten egg whites. Place baking paper on a baking tray. Spread the dough onto it and bake in a preheated oven at 190°C for 10-15 minutes, then remove and let cool. Place a damp tea towel on the dough to make it easier to roll out later. For the filling, soak the gelatine and drain the cherries. Mix the quark with milk, lemon juice, vanilla sugar, and sugar until smooth. Stir the soaked, squeezed, and dissolved gelatine into the quark cream. Spread the cream onto the sponge cake, top with cherries, and carefully roll up the sponge cake to prevent it from breaking. Spread with any leftover cream or dust with icing sugar.