Lemon roulade

Ingredients for 1 servings:

• 4 egg yolks
• 3 tbsp sweetener
• 2 tbsp water, lukewarm
• 4 egg whites
• 1 pinch of baking powder
• 70 g flour (semi-white flour)
• 3 sheets of gelatin
• 2 lemons
• 3 lemons
• 10 tbsp sweetener
• 3 eggs
• 125 ml water
• 100 g low-fat curd cheese

Instructions

Working time approx. 1 hour 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 32 minutes

without sugar

For the sponge cake, beat the egg yolks with the sweetener and water until light and fluffy. Beat the egg whites with the baking powder until stiff peaks form. Fold the egg whites alternately with the flour into the egg yolk cream. Spread the mixture onto a rectangular baking sheet lined with baking paper to a thickness of 1 cm. Bake the sponge cake in an oven preheated to 180°C (top/bottom heat) on the second lowest rack for 10-12 minutes. Remove from the oven and immediately turn out onto a sheet of baking paper. Carefully remove the other sheet of baking paper immediately. Weigh down the sponge cake with the sheet and let it cool. This will keep it moist and make it easier to roll up later. Soak the gelatin leaves in plenty of cold water. Put the lemon zest and juice, sweetener, eggs and water in a pan. Heat over medium heat (do not boil), stirring constantly, until the cream thickens. Remove from heat and dissolve the well-squeezed gelatin leaves in the hot cream. Chill. As soon as the cream thickens along the edges of the bowl, stir in the low-fat quark. Chill again. Only when the cream begins to set, spread it on the sponge cake and roll it up into a roulade. Tips: The lemon roulade becomes a strawberry roulade if filled with low-calorie strawberry jam. The light lemon filling can also be served as a cream.