Biscuit roll with blueberries and currants

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, pour in 100 g sugar. Stir in the egg yolks one after the other. Mix flour and baking powder, sieve over the egg cream and fold in carefully. Spread the mixture evenly on a baking tray (32x38 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 10 minutes.

2. 2

   Place a clean tea towel on the work surface. Turn out the sponge cake plate onto the cloth. Peel off baking paper, cover sponge cake with a second, slightly moistened tea towel. Let it cool down. In the meantime, wash and sort the berries. Put some aside for decoration. Strip currants from the panicles, drain berries. Soak gelatine in cold water. Mix quark with 100 g sugar, lemon juice and zest. Squeeze gelatine well and dissolve carefully. Stir 3 tablespoons of quark into the gelatine, then stir into the rest of the quark. Whip cream until stiff and fold in.

3. 3

   Soak gelatine in cold water. Mix quark with 100 g sugar, lemon juice and zest. Squeeze gelatine well and dissolve carefully. Stir 3 tablespoons of quark into the gelatine, then stir into the rest of the quark. Whip cream until stiff and fold in. Remove the damp tea towel from the sponge cake. Spread the quark cream evenly on the plate. Spread the berries on top. Roll up using the second tea towel. Chill for about 3 hours. Dust with icing sugar and cut into about 10 pieces. Decorate with remaining berries and lemon peel

4. 4

   Spread the quark cream evenly on the plate. Spread the berries on top. Roll up using the second tea towel. Chill for about 3 hours. Dust with icing sugar and cut into about 10 pieces. Decorate with remaining berries and lemon peel

5. 5

   waiting time approx. 3 hours