Strawberry sponge roll à la Gabi

Ingredients for 1 servings:

• 3 m.-sized eggs, separated
• 1 pinch of salt
• 100 g sugar
• 2 pinches of vanilla powder
• 60 g wheat flour type 1050
• 30 g cornstarch
• 1 tsp baking powder with saffron
• 6 sheets of white gelatin
• 500 g strawberries
• ½ lemon(s), zest
• 3 tbsp powdered sugar
• 250 g quark, 10% fat
• 150 g vegetable cream for whipping
• 2 tbsp sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 2 minutes

for a rectangular baking pan of 36 x 24 cm

Beat the egg whites with salt and 2 tablespoons of cold water until stiff. Sprinkle in the sugar and 1 pinch of vanilla powder. Beat the egg yolks until smooth and then whisk to incorporate the beaten egg whites. Mix the flour, cornstarch and baking powder, sift over the egg mixture and quickly fold in. Spread the batter into a 36 x 24 cm rectangular baking pan lined with baking paper. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 12 minutes on the middle rack. Turn the sponge cake out onto a tea towel sprinkled with sugar, remove the baking paper and roll up the sponge with the towel and let cool. Purée 150 g strawberries, lemon zest and 2 tablespoons of icing sugar with a hand blender. Stir in the remaining vanilla powder and the quark. Soak the gelatine in cold water according to the package instructions and dissolve over low heat. Stir three tablespoons of quark cream into the gelatin, then stir everything into the remaining quark cream. Set aside a few of the remaining strawberries, chop the rest, and add them to the quark cream. Fold in the stiffly whipped cream. Unroll the sponge cake and spread with the quark cream. Unroll again and chill for about 2 hours. Sprinkle with the remaining powdered sugar and garnish with the reserved strawberries. Serve.