Blackcurrant roulade

Ingredients for 1 servings:

• 4 egg yolks
• 125 g sugar
• 1 packet of vanilla sugar
• 4 tbsp water, hot
• 4 egg whites
• 1 pack of pudding powder, vanilla OR:
• 40 g cornstarch
• 85 g flour
• 1 tsp baking powder
• 400 g whipped cream
• 150 g quark
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• 2 tbsp jam, black currant
• 50 g chocolate, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar and 4 tablespoons of hot water until frothy. Pour the egg whites onto the egg yolk mixture. Sift the flour, cornstarch, and baking powder over the egg whites and egg yolk mixture and fold in loosely. Spread the dough onto a baking tray lined with baking paper and bake for about 15 minutes at 180°C. After baking, immediately turn out onto a damp kitchen towel sprinkled with sugar, roll up, and allow to cool. Whip the cream with the vanilla sugar and cream stiffener until stiff peaks form, then mix in the quark. Set aside about 1/3 of the cream mixture for spreading. Mix the blackcurrant jam into the remaining cream, spread it over the cooled dough, and roll it up. Spread with the cream and garnish with grated chocolate. Chill until ready to serve.