Swiss roll with strawberry and quark filling

Ingredients for 6 servings:

• 1 egg white
• 20 g butter, soft
• 20 g powdered sugar
• 20 g wheat flour
• n. B. Food coloring, green and red
• 4 eggs
• 1 egg yolk
• 90 g sugar
• 1 packet of vanilla sugar
• 80 g wheat flour
• 1 pinch of baking powder
• 400 g strawberries, frozen
• 200 ml whipped cream
• 300 g quark, low-fat
• 1 dash of lemon juice
• 90 g sugar
• 2 packs of Gelatinefix

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 15 minutes

Swiss style (Swiss Roll)

For the strawberry quark filling, puree half of the strawberries. Using a hand mixer, mix the quark, lemon juice, and pureed strawberries together, gradually adding one sachet of gelatin fix. Continue stirring for two minutes until the mixture has stiffened. Whisk the cream with the second sachet of gelatin fix until stiff peaks form and stir in the sugar. Add the cream to the quark mixture and gently stir in. Quarter the remaining strawberries, squeeze out any excess water, and carefully stir the strawberries into the mixture. Store in the refrigerator until ready to use. For the strawberry decoration (optional): Line a baking sheet with baking paper. Mix all the decoration ingredients together well until a smooth mixture forms. Color approximately 1/3 of the mixture with a pinch of green food coloring. Color the remaining mixture with red food coloring. Fill both color mixtures separately into piping nozzles or, alternatively, freezer bags. First, draw the green stems of the strawberries on the flat, lined baking paper. Place in the refrigerator for 10 minutes to harden. Then use the red batter to draw the strawberries on the baking paper. First draw the outlines, then fill them in. Return the baking tray to the refrigerator to harden. In the meantime, start on the sponge cake batter. Preheat oven to 200°C (top/bottom heat). Beat eggs for several minutes until the batter has at least doubled in size and has a fluffy texture. Stir in the sugar and vanilla sugar. Mix the flour and baking powder together and sift them onto the batter. Carefully stir in with a whisk. Stir in two drops of red food coloring to give the batter a light pink tint. Remove the baking tray from the refrigerator and spread the sponge cake batter onto it. It is important that you do not spread the batter with a spatula or similar, but simply pour it onto the baking tray and swirl it around to spread it evenly so as not to destroy the strawberry designs. Then tap the baking tray firmly on the work surface a few times to remove any bubbles from the dough. Place the baking tray in the oven and bake on the middle rack for about 10 minutes. Let the sponge cake rest for 5 minutes in the switched off oven and then turn it out onto a tea towel. As soon as the dough feels lukewarm, wipe the baking paper with a wet cloth to make it easier to peel off. Slowly and carefully peel off the baking paper and turn the dough over again so that the strawberry design is facing down, ideally using another tea towel. Take the quark mixture out of the fridge and spread it evenly over the sponge cake. Leave about 2 cm free at the edges, as the filling will squeeze out when rolling it out anyway. Work quickly when rolling. Using both hands, hold the sponge cake on the long sides and roll it up until the open side is at the bottom. The roll is best stored in the tea towel on a large plate or platter in the fridge for at least 30 minutes. Just before serving, remove the tea towel and trim off any unsightly edges on the left and right. Tip: If you baked the roll without a strawberry design, you can still sprinkle it with powdered sugar.