Gingerbread roulade with quark and orange filling

Ingredients for 1 servings:

• 4 eggs, separated
• 1 tbsp honey
• 1 pinch of salt
• 20 g granulated sugar
• 70 g wheat flour type 405
• 30 g spelt flour type 630
• 1 pinch of baking powder
• 1 tsp, heaped vanilla sugar, homemade
• 1 tsp gingerbread spice
• 150 g orange marmalade (e.g. Christmas orange jelly from the DB)
• 250 ml cream
• 250 g low-fat quark (low-fat curd cheese)
• 50 g powdered sugar
• 1 tsp vanilla sugar, homemade
• some organic orange(s), grated peel
• ½ tsp gingerbread spice

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 9 minutes; Total time approx. 4 hours 39 minutes

Lightly beat the egg whites with the salt, sprinkle in 10g of granulated sugar, and then beat everything until stiff peaks form. Set aside. Beat the egg yolks with the honey and the remaining 10g of granulated sugar over a hot water bath until medium-warm and thick, then beat until cold. Mix the two types of flour and the baking powder with the gingerbread spice and vanilla sugar and fold into the mixture alternately with the egg whites (add a little milk if necessary). Spread the roulade mixture to a finger-thick layer on a baking sheet lined with baking paper. Bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for 8-9 minutes. Remove the sponge cake from the oven and turn out, surface down, onto a piece of baking paper sprinkled with sugar. Carefully peel off the paper and roll up the roulade in the sugared baking paper. Set aside to cool completely. For the cream, whip the cream until stiff peaks form, then set aside. Mix the low-fat quark/quark with the powdered sugar, vanilla sugar, gingerbread spice, and grated orange zest. Fold in the stiffly whipped cream. Roll up the roulade again and spread with the orange marmalade. Spread the quark/quark filling on top, then roll up the roulade again and chill for a few hours (wrapped in cling film or baking paper). Sprinkle with powdered sugar before serving and serve cut into pieces. Tip: You can also fill the roulade with just 3/4 of the cream, transfer the remaining cream to a piping bag, and pipe rosettes onto the roulade before serving. If desired, you can add a dollop of marmalade on top.