Sponge roll with strawberry-quark-cream filling

Ingredients for 1 servings:

• 5 eggs (separated)
• 125 g sugar, fine
• 1 tbsp vanilla sugar
• some lemon zest (organic)
• 125 g flour
• 200 g strawberry jam
• 300 g strawberries or raspberries
• 250 g low-fat curd cheese
• 80 g powdered sugar + 1 tbsp
• 1 packet of vanilla sugar
• 1 tbsp raspberry liqueur, optional if available
• 250 g whipped cream
• 1 pack of cream stiffener
• 6 sheets of white gelatin

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

also very tasty with raspberries – a treat for summer days

Tip: I always prepare the filling first, and while it’s setting in the fridge, I bake the sponge cake! Using a hand blender, purée about 2/3 of the strawberries with 1 tablespoon of powdered sugar (if using raspberries, purée them briefly, pass them through a sieve to remove the seeds, and then mix with the powdered sugar). Mix the quark with the sugar, vanilla sugar, and raspberry brandy well (using a hand blender). Whip the cream with the cream stiffener until well combined and add to the quark mixture. Soak the gelatin in cold water, squeeze out any excess water, and then dissolve over low heat. Stir a few spoonfuls of strawberry purée into the liquid gelatin, then stir the gelatin into the puréed strawberries and add this to the cream and quark mixture. Refrigerate for about 1 hour, until the mixture is firm. Preheat the oven to 220 degrees Celsius (fan). Whisk the egg yolks with two-thirds of the sugar until frothy, add the vanilla sugar and lemon zest. Beat the egg whites until stiff peaks form, then add the remaining sugar a spoonful at a time and beat until stiff peaks form. Pour the egg whites onto the foam, sift the flour over the mixture and fold it in loosely. Spread the mixture onto a baking tray lined with baking paper and bake at 220 degrees Celsius for about 10 minutes. Then turn out onto a dry tea towel dusted with icing sugar, peel off the baking paper, roll up the sponge cake and leave to cool. Unroll the cooled sponge cake, spread with the strawberry jam, stir the quark, cream and strawberry mixture again well and then spread it on top. Arrange the remaining sliced ​​strawberries on top as well. Roll up the sponge cake and filling and chill overnight. The next day, sprinkle with icing sugar and decorate with whipped cream and strawberry pieces if desired – then cut it open.