Rainbow biscuit rolls

Ingredients for 1 servings:

• 150 g sugar
• 5 eggs
• 85 g flour
• 40 g butter, liquid but not hot
• 1 pinch of salt
• 1 tsp baking powder
• 1 lemon(s), organic, some grated peel and 1 tsp juice
• Food coloring yellow, green, red, blue, e.g. set of four from Dr. Oetker
• 200 ml cream, well chilled
• 200 g quark
• 3 packets of vanilla sugar
• 1 tbsp lemon juice, from the lemon for the dough
• 12 small chocolate kisses (minis)
• 1 package of biscuits (Mikado sticks or Zebra chocolate rolls)
• some chocolate or couverture, dark
• some sugar decoration (sugar eyes)

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 10 minutes

e.g. for a children’s birthday party or carnival, for 12 snails

For the sponge cake batter, separate the eggs. Beat the egg yolks with the sugar, a little lemon zest, and 1 teaspoon of lemon juice until the mixture is noticeably lighter and thicker. Mix the flour with the salt and baking powder and fold in the melted butter. Beat the egg whites until stiff and fold in. Divide the batter equally between four small bowls and color each one with a color. When mixing in the colors, the egg whites will collapse slightly. Unfortunately, this cannot be avoided if you want to use color, but it’s not a big deal. Tip: First weigh the mixing bowl without the batter, then weigh it and divide the difference by 4. This way you can measure each portion precisely. When using colors, always make sure that they are suitable for baking and are of good quality. Otherwise, the color may be barely visible, discolored, or completely gone after baking. After coloring, it’s best to put the dough in a piping bag and tie a knot at the top. The individual piping bags have to be put down again and again, so you can simply place them upside down in glasses without all the batter running out. Depending on the pattern you want to make, pipe the batter onto a baking sheet lined with baking paper. Small holes can easily be corrected with a toothpick. Bake at 190°C (fan oven) for 10-12 minutes. Immediately after baking, place the sponge cake on a second piece of baking paper or a slightly damp kitchen towel and remove the baking paper. The paper is easier to remove if it is lightly moistened with water. To prevent the sponge cake from drying out and cracking, carefully wrap it in a damp kitchen towel. It then needs to cool down. It is important that the side that will later be the outside of the roll is on the kitchen towel. During this time, you can prepare the filling. To do this, whip the cream. The cream must be very chilled; this makes it easier to whip. Mix the quark with vanilla sugar and 1 tbsp lemon juice. Lightly fold the cream into the quark mixture. Tip: If you prefer a fruity filling, refine it with fruit such as strawberries. Finishing and decoration: Roll out the Swiss roll again with the kitchen towel, then spread 2/3 of the sponge cake with the quark cream. Leave enough space at the edge because the filling will ooze out when rolling and there must still be enough room at the front for the snail heads. Save a little of the cream to stick the heads on. Then roll up the spread sponge cake again with the help of the kitchen towel, leaving a piece of the edge unrolled at the front for the heads and chill. Prepare the mini marshmallows. For the antennae, cut the Mikado sticks (there were exactly 12 sticks in the package) in half. Since the chocolate coating of the marshmallows bursts quickly when the sticks are inserted, I first melted a hole in the chocolate coating with a hot spoon handle (for example, warmed over a candle) and then inserted the Mikado sticks. For the face, you can use sugar eyes and, like we did, draw eyes and a mouth with a little melted dark chocolate. Now cut the Swiss roll into 12 slices with a sharp knife. Use the leftover quark cream to glue the heads onto the front of the snail.