sponge roll

Ingredients for 1 servings:

• 70 g flour
• 55 g cornstarch
• 4 eggs
• 120 g sugar
• 2 packets of vanilla sugar
• 1 tsp, leveled baking powder
• 250 ml cream
• 200 g raspberries
• n. B. sugar
• 1 pack of cream stiffener
• 100 ml cream
• 250 g quark
• 1 pack of cream stiffener
• n. B. sugar
• e.g. lemon juice or lemon juice concentrate

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 45 minutes

with raspberry, strawberry or lemon filling

Preheat the oven to 220 degrees Celsius. For the dough, beat the eggs with sugar and vanilla sugar until creamy. Then add the flour, baking powder and cornstarch and mix until combined. Line a deep baking sheet with baking paper and be sure to grease it. Spread the dough on it and bake for 10 minutes. Moisten a kitchen towel, spread it out well and sprinkle with sugar. Turn the dough sheet out onto it and immediately, using the towel to carefully roll it up from the wider side, and let it cool. For the filling, whip the cream with a little sugar and cream stiffener until stiff. For option 1, stir in the berries and sweeten further if desired. For option 2, fold in the quark and season with lemon juice and sugar to taste. Once the roll has cooled, unroll it, spread it with the cream and roll it up. The roll tastes best when left to cool in a cool place overnight, but it can also be served immediately.