Strawberry Quark Swiss Roll Recipe

Prepare baking paper and place on a baking tray. Preheat the oven to 190 ° C (fan-assisted). Beat the egg whites until stiff. Slowly pour in 140 g of sugar (until the sugar is dissolved). Beat the egg yolks with 60 g of sugar and then add to the egg white and briefly fold in. Mix the flour, baking powder and vanilla pudding powder and sift through the egg mixture using a sieve and fold in carefully. Fill the biscuit mixture (if you like, you can also color it) in a piping bag. Squirt the mixture onto the parchment paper. Bake at 190 ° C for approx. 5-8 minutes, roll up immediately and allow to cool.

Mix the quark, vanilla sugar and lime juice until smooth (2 min). Let gelatine sheets soak in cold water for about 5-10 minutes.Press out gelatine (Agaranta sheet gelatine substitute, Agar agar sheet gelatine substitute) and heat gently with 100 g of sugar until the sugar and gelatine have dissolved. Stir in the quark. Whip Rama Cremefine and carefully fold in under the quark mixture (in 3 installments). Spread the quark cremefine mixture and strawberries, wait 5-10, roll up, place in the refrigerator for about 30 minutes.