Currant Raspberry Biscuit Roll

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 4 tablespoons of water until stiff. Add sugar. Stir in the egg yolks one after the other. Mix flour, cornstarch and baking powder and sieve onto the egg foam.

2. 2

   Add lemon zest and fold in loosely. Spread on a baking tray lined with baking paper (approx. 39x33 cm) and bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for 10-12 minutes.

3. 3

   Immediately fall onto a clean, damp tea towel and remove the baking paper. Wrap the sponge cake in the cloth and let it cool down. Soak the gelatine in cold water. Wash the currants, drain well and put some panicles aside for decoration.

4. 4

   Pluck the remaining currants from the stems. Select the raspberries and set aside about 100 g for decoration. Weigh 200 g raspberries and puree. Pass through a sieve and mix in a bowl together with curd and sugar.

5. 5

   Squeeze out the gelatine, dissolve it, mix with cassis liqueur and then stir into the curd mixture. Put in a cool place. Whip 125 g cream until stiff. When the quark mixture begins to gel, fold in the cream and spread the filling on the sponge cake.

6. 6

   Sprinkle with the remaining 200 g raspberries and currants and roll up from the long side. Cover and put in a cool place for at least 4 hours. Whip the remaining cream and vanilla sugar until stiff.

7. 7

   Sponge roll with 2/3 of the cream. Pour the rest of the cream into a piping bag with a star-shaped spout and decorate the roll with cream tuffs, the rest of the raspberries and currant pancakes. Sprinkle with pistachios and possibly decorate with lemon balm.