Sponge roll cake

Ingredients for 1 servings:

• 125 g flour
• 80 g butter
• 40 g sugar
• 1 egg yolk
• 3 eggs
• 100 g sugar
• 50 g cornstarch
• 50 g flour
• 1 lemon(s), untreated, zest
• 10 sheets of gelatin
• 500 g mascarpone or whipped cream, whipped
• 500 g low-fat curd cheese
• 1 lemon(s), juice (the lemon from the sponge cake)
• 150 g sugar
• 1 vanilla pod(s), including the pulp
• 125 g whipped cream
• 400 g strawberries, raspberries or other berries
• 200 g strawberry jam or other berry jam
• 200 g apricot jam

Instructions

Working time approx. 2 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

approx. 10 pieces

Knead the dough: Knead the flour, butter, sugar, and egg yolks. Cover the dough and chill for about 30 minutes. Roll out the dough into a baking pan to about 24 cm and bake for about 10-12 minutes at about 200 degrees Celsius. Remove the base from the oven and let it cool. Sponge cake: Meanwhile, beat the eggs and sugar in a pan of hot water until creamy. Mix the flour, starch, and lemon zest and fold into the egg mixture. Spread the mixture onto a baking sheet lined with baking paper. Bake the sponge cake in a preheated oven (220 degrees Celsius, gas mark 4) for about 8 minutes. Remove the sponge cake and turn out onto a damp tea towel. Carefully peel off the tea towel. Roll the base up in the tea towel and let it cool. Filling: Soak the gelatine. Quarter the strawberries. Squeeze out the gelatine and carefully dissolve it. Stir in 2-3 tablespoons of mascarpone. Mix the mixture with the remaining mascarpone, quark, lemon juice, sugar, and vanilla seeds and chill for about 30 minutes. Warm the strawberry jam. Halve the sponge cake lengthwise, spread with the jam, roll up, and chill briefly. Cut the rolls into slices about 1 cm thick. Line a glass dish (approx. 24 cm surface area, approx. 1.5 liters capacity) with baking paper or strips of aluminum foil and then line with the sponge cake slices. Whip the cream. As soon as the quark cream begins to set, beat in the cream. Spoon the cream onto the sponge rolls and chill. Place the cooled shortcrust pastry base onto the cream, then turn the cake out of the tin and spread with the warmed apricot jam. I’ve already tried the cake with raspberries and blackcurrants; it’s always an eye-catcher.