Sponge roll with currants and woodruff cream and quark cream

Ingredients for 1 servings:

• 3 m.-sized eggs
• 1 medium egg yolk
• 60 g sugar
• 1 packet of vanilla sugar
• 60 g wheat flour
• ½ tsp baking powder
• 1 bag of jelly (woodruff flavor)
• 80 g sugar
• 300 ml water
• 250 g low-fat curd cheese
• 250 g whipped cream
• 200 g currants, fresh
• 4 sprig(s) currants for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

unusual, but very tasty!

Preheat the oven to 200°C (top/bottom heat). Beat the eggs and egg yolks on high until frothy. Slowly add the sugar and vanilla sugar. Continue beating on high. In the meantime, mix the dry ingredients, including the baking powder, and sift them over the egg mixture. Briefly mix on the lowest heat. Pour the batter onto a baking sheet lined with baking paper (approx. 30 x 40 cm) and smooth it out. Bake for approx. 8-10 minutes. Do the skewer test. Do not bake the sponge cake too hard, otherwise it will tear when rolled out. After baking, turn the sponge cake out onto a damp kitchen towel. Brush the baking paper with water and carefully but quickly peel it off. Roll up the sponge cake with the towel and place it on a wire rack to cool. In the meantime, put the jelly in a saucepan with 300 ml water and 80 g sugar and heat until all the ingredients have dissolved, but do not boil! Allow to cool. Now beat the quark into the jelly. Chill the mixture (refrigerator), stirring occasionally, until it begins to thicken, then whip the cream until stiff peaks and fold in. Roll up the sponge again. Spread 2/3 of the cream on the cooled sponge. Sort the berries. Wash them, place them on kitchen paper and pat dry. Now distribute the berries on the cream and quark mixture, leaving about 1 cm free around the edges. Allow the cream to set slightly and then roll up the sponge from the wider side. Spread the outside of the sponge roll with the remaining mixture and garnish with the currant sprigs. Chill the roll for a few hours before serving.