Strawberry Yogurt Roll

Ingredients for 1 servings:

• 3 m.-sized eggs
• 1 packet of vanilla sugar
• 100 g flour
• 1 tsp baking powder
• 100 g sugar
• 6 sheets of white gelatin
• 150 g yogurt (low-fat yogurt)
• 50 g sugar
• ½ lemon(s) (juice)
• 250 g strawberries
• 250 ml whipped cream
• 1 lemon(s), untreated
• 200 ml whipped cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 40 g jam (strawberry jam)
• 16 strawberries, halves with green

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 200 degrees Celsius. Separate the eggs. Beat the egg whites with 30g of sugar until stiff peaks form. Beat the egg yolks with the remaining sugar, 3 tablespoons of hot water, and the vanilla sugar until frothy. Add the beaten egg whites. Mix the flour with the baking powder and sift it over the cake. Carefully fold everything in without stirring too much. Spread the batter onto a baking sheet lined with baking paper. Bake in the preheated oven for 8-12 minutes. Immediately after baking, turn the sponge cake out onto a tea towel dusted with sugar. Brush the baking paper with cold water and peel it off. Trim any overcooked edges and roll up the sponge cake from the longer side using the tea towel. Allow to cool. Soak the gelatin in cold water. Mix the yogurt with the sugar and lemon juice. Dissolve the gelatin while it is still dripping wet over moderate heat and quickly mix it with the yogurt. Refrigerate the mixture until it begins to set. Meanwhile, wash the strawberries, pat dry, hull, and chop into small pieces. Whip the cream until stiff peaks and fold into the slightly set yogurt mixture. Carefully unroll the sponge cake, spread with the cream, and arrange the strawberries on top. Roll the sponge cake up again using the tea towel. Chill for 1-2 hours. Wash the lemon and wipe it dry. Cut four slices out of the center and quarter them. Peel the zest from the lemon ends in fine strips using a zester. Whip the cream with the vanilla sugar and the cream stabilizer until stiff peaks form. Spread half of the Swiss roll all over the top and transfer the test to a piping bag fitted with a star nozzle. Strain the jam through a sieve and transfer to a parchment paper bag. Decorate the Swiss roll with jam lines. Pipe the cream in a zigzag pattern and garnish with the strawberry halves, lemon quarters, and zest.