Strawberry-Banana-Roll

Ingredients for 1 servings:

• 8 egg yolks
• 100 g sugar
• 4 egg whites
• 80 g flour
• 20 g cornstarch
• 8 sheets of gelatin, soaked in cold water
• 250 g quark
• 80 g sugar
• 120 g strawberries (strawberry puree)
• 100 g banana(s), pureed
• 300 g cream, whipped until stiff
• 150g Nutella
• 400 g cream
• 40 g powdered sugar
• Cocoa for dusting

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 20 minutes

ideal for a child’s birthday party

Beat the egg yolks with 50g of sugar until frothy. Beat the egg whites until stiff peaks form, gradually adding the remaining sugar. Fold into the egg yolk mixture. Mix the flour and starch, sift them over, and fold them into the batter. Spread onto a baking sheet (30 x 40 cm) lined with baking paper. Bake in a preheated oven at 200°C for about 10 minutes. Turn out onto a damp cloth and cover with another damp cloth. Allow to cool, then remove the paper. Mix the quark with the sugar, strawberry puree, and puree. Squeeze out the gelatine and dissolve it. Add 2 tablespoons of quark cream. Add the gelatine mixture to the remaining cream and chill briefly until the cream begins to set. Then fold in the cream. Gently warm the Nutella, spread it on the sponge cake, and let it set briefly. Then add a little more than half of the quark mixture, let it set briefly again, and roll up the roulade using the cloth. Spread with the remaining quark mixture. Chill for 1 hour. For the decoration, whip the cream with the powdered sugar until stiff. Fill a piping bag with a large star nozzle and pipe lengthwise stripes onto the roulade. Lightly dust with cocoa powder.