Elderflower Swiss roll

Ingredients for 1 servings:

• 6 eggs
• 200 g white sugar
• 25 g brown sugar
• 150 g flour, type 550
• 1 ½ packs of pudding powder, vanilla flavor
• 1 tsp baking powder
• 400 ml whipped cream
• 200 g low-fat curd cheese
• 2 packs of cream stiffener
• 3 packets of vanilla sugar
• 20 g powdered sugar
• 10 elderflower heads
• 1 pack grated lemon peel
• 100 g jelly (elderflower jelly) for spreading
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Shake off the elderflower heads, place them in a sealable bowl, and pour over the cream. Leave in the refrigerator overnight. The next day, separate the eggs. Beat the egg yolks with the white and brown sugar until frothy. Mix the flour, pudding powder, and baking powder, add to the egg and sugar mixture, and stir in. Beat the egg whites until stiff peaks and fold in. Pour the sponge cake mixture onto a baking sheet, smooth it out, and bake at 180°C (top and bottom heat) for about 15 minutes. Roll up the elderflower heads while still hot using a kitchen towel and let them cool in the rolled-up form. Remove the elderflower heads from the cream and squeeze out any excess moisture – some of the blossoms will fall into the cream, but this is what makes the whole thing truly delicious. Mix the cream with the lemon zest, vanilla sugar, and cream stabilizer and beat until stiff peaks form. Stir in the quark and powdered sugar with a large spoon. Place the cream in the refrigerator. When the sponge cake roll has cooled, unroll it again and spread it with elderflower jelly (it’s easier if you warm it up a bit first). Spread the quark cream over the sponge cake and roll it up again. Place it in the refrigerator for a few hours. Before serving, spread the roll with elderflower jelly and dust with powdered sugar.