Quark – peach – roulade

Ingredients for 1 servings:

• 80 g flour
• 6 eggs, separated
• 100 g powdered sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• Sugar for sprinkling
• 150 g quark
• 3 tbsp yogurt (vanilla)
• 1 lemon(s), juice and zest of half a lemon
• 1 pack of gelatin, ground
• 2 egg whites
• 1 packet of vanilla sugar (Bourbon)
• 100 g powdered sugar
• 200 ml cream
• 250 g peach(s), cut into cubes from the can
• Powdered sugar for dusting

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Whisk the egg yolks with one-third of the sugar, vanilla sugar, and salt until frothy. Beat the egg whites with the remaining sugar until stiff. Mix both, then carefully fold in the flour. Line a baking sheet with baking paper, spread the batter evenly, and bake in a preheated oven at 220 degrees Celsius for 20 minutes. Remove from the oven and sprinkle with sugar. Let cool. For the cream, beat the quark, yogurt, vanilla sugar, lemon zest, and juice together until smooth. Prepare the gelatine according to the package instructions and add it. Beat the egg whites with icing sugar until stiff, then carefully mix with the quark. Whip the cream until stiff and fold in. Spread the cream on the sponge cake and scatter the drained peach pieces evenly on top. Chill and let the cream set slightly. Then roll up the roulade and chill again. Dust with icing sugar before serving.