Lemon cream roll with brittle

Ingredients

Directions

1. 1

   Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate the eggs. Beat the egg whites and 4 tbsp. cold water until stiff, adding salt and 125 g sugar. Beat the egg yolks separately into the mixture. Sift flour, starch and baking powder on top and fold in. Fold in brittle, except 1-2 tbsp. Spread on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 10 minutes

2. 2

   Turn onto a tea towel covered with 3 tablespoons of sugar, remove baking paper immediately. Stir 250 g jam until smooth, spread on the warm sponge cake. Cool down

3. 3

   Soak the gelatine in cold water. Whip 250 g cream until stiff. Mix quark, 75 g sugar and lemon peel. Squeeze the gelatine and dissolve over a mild heat

4. 4

   Stir in 3 tablespoons of lemon juice and then stir into the remaining juice. Stir into the quark mixture. Fold in the cream immediately and chill for approx. 10 minutes

5. 5

   Spread the quark cream on the sponge cake, leaving about 1 1/2 cm free all around. Roll up the sponge cake from the long side using the cloth. Chill for at least 4 hours, preferably overnight

6. 6

   Heat 3 tablespoons of jam, pass through a sieve. Cut lemon slices into corners. Whip 125 g cream until stiff. Cut roll into pieces. Decorate with icing sugar, cream, jam, lemon and the rest brittle