Slim raspberry biscuit roll

Ingredients for 18 servings:

• 4 eggs
• 200 g sugar
• 70 g flour
• 40 g cornstarch
• 8 sheets of white gelatin
• 500 g raspberries
• 500 g quark (low-fat quark; 20% fat)
• 2 tbsp lemon juice
• 1 tbsp powdered sugar
• Mint leaves, some
• Sugar, for plunging

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Preheat the oven to 200°C (180°C fan-assisted). Line a baking tray with baking paper. For the sponge cake, separate the eggs, beat the egg yolks with 4 tablespoons of hot water and 70g of sugar until frothy. Beat the egg whites and 30g of sugar until stiff peaks form, then add the egg whites to the egg yolk mixture. Sift the flour and cornstarch over the mixture and carefully mix everything in. Spread the batter onto the baking paper. Bake in the middle of the oven for 12-15 minutes. Turn the sponge cake out onto a tea towel dusted with sugar, brush the baking paper with water, and remove it. Roll up the sponge cake using the tea towel and let it cool. For the filling, soak the gelatine in cold water. Sort the raspberries and set half aside. Puree the remaining raspberries and pass them through a sieve. Mix the quark, 150g of raspberry puree, and the remaining sugar until smooth. Heat the lemon juice, add the dripping wet gelatine, and dissolve it. Stir a little raspberry curd into the gelatine, then stir this mixture into the remaining raspberry curd. Set aside a few of the remaining raspberries for garnishing and fold in the rest. Chill the raspberry curd. Unroll the Swiss roll. As soon as the curd cream thickens, stir it with a whisk and spread it on the sponge. Roll it up again and chill for at least 2 hours. To serve, mix the remaining raspberry puree with the icing sugar until smooth and drizzle in streaks over the Swiss roll. Garnish with the remaining raspberries and, if desired, mint leaves.