Sponge roll with strawberries and basil cream

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp sugar
• 1 pinch of salt
• 3 tbsp flour
• 3 tbsp cornstarch
• 4 sheets of gelatin
• 2 limes or lemons, juice and zest, untreated
• 50 g powdered sugar
• 6 sprigs basil
• 250 g quark (low-fat quark)
• 250 g strawberries
• 200 g whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

an explosion of taste for the palate

Preheat oven to 200°C. Separate the eggs. Beat the egg whites with half the sugar and a pinch of salt until stiff peaks form. Beat the egg yolks with the remaining sugar until frothy. Mix the flour and cornstarch and sift them into the egg yolk mixture. Add one-third of the egg whites and beat until smooth. Gently fold in the remaining egg whites. Spread the mixture onto a baking sheet lined with baking paper and bake for about 10 minutes. Turn the sponge cake out onto a tea towel dusted with powdered sugar, remove the paper, and roll up the base using the towel. Soak the gelatine in cold water for 5 minutes. Heat the lime juice and zest together with the powdered sugar while stirring. Squeeze out the soaked gelatine and dissolve it in the juice mixture. Allow to cool slightly. Rinse the basil and shake dry. Pick the leaves and puree them finely in a blender with the quark and the gelatine mixture. Transfer to a bowl and chill for about 30 minutes. Meanwhile, wash, hull, and finely chop the strawberries. Whip the cream until stiff, then gently fold it into the set quark mixture. Spread the quark cream on the sponge cake and distribute the strawberries evenly over the top. Roll up the sponge cake and refrigerate for 2 hours. Dust with powdered sugar.