Baking: Rhubarb Swiss Roll

The biscuit

1. Clean the rhubarb and cut into approx. 2 mm thick slices. Pour boiling water over them and steep for three minutes, then drain well.
2. Separate the eggs and beat all four egg whites into very stiff snow. Beat the egg yolks with sugar and water to a creamy, very light mass. Now add the flour, potato starch, salt and baking powder and carefully fold into the cream together with the egg whites using a whisk – PLEASE DO NOT MIXER.
3. Line a baking sheet with foil or paper and distribute the biscuit mixture evenly on it. Place the rhubarb slices on top and bake the dough in a preheated oven at approx. 175 ° C for about 10 – 12 minutes. It shouldn’t be brown around the edges.
4. Sprinkle a tea towel with sugar and turn the sponge cake on top. Peel off the foil (goes easily) or the paper (rub off with a wet cloth before peeling it off) and roll up the whole thing together with the cloth from the short side and let it cool down completely.

The filling

1. In the meantime, soak the gelatine in a little cold water and let it swell. Mix the quark with sugar, the juice of half a lemon and the rhubarb curd * (leave three tablespoons!).
2. Squeeze out the gelatin and dissolve it over low heat, mix with two tablespoons of the quark mixture and then add to the rest of the filling, mix well and put in the refrigerator for about 2 hours to set.

The topping

1. Slowly toast the oat flakes, almond flakes, butter and sugar in a pan while stirring until a brittle is formed.

The finish

1. Carefully roll up the sheet of dough and brush with the quark mixture. Leave a few tablespoons for “prettification”. Then roll the whole thing up and place it on a suitable cake plate.
2. First brush the Swiss roll with the rest of the quark cream, then spread the rest of the curd on top and finally sprinkle with the brittle. Chill until ready to serve.
3. Link to: Stock: Rhubarb-Curd