Lemon Quark Roll
easy
45 mins
45 mins
Ingredients
- 4 Eggs (size M)
- 100 g Sugar
- 80 g Flour
- 80 g Cornstarch
- 20 g Cocoa powder
- baking paper
- 7-10 Tbsp Sugar
- 6 sheets white gelatine
- 2 untreated lemons
- 100 g Sugar
- 250 g Edible quark (40 %)
- 200 g Whipped cream
- 1 jar (250 g) Exotic fruit jam
- 7-10 Tbsp Icing sugar and cocoa powder
Directions
- 1
Separate eggs. Beat the egg white until stiff and gradually add the sugar. Stir in the egg yolk and sieve the flour, starch and cocoa over it and fold in. Spread on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 10 minutes.
- 2
Turn onto a damp tea towel sprinkled with sugar and remove the baking paper. Roll up the sponge cake and let it cool down. Soak the gelatine. Wash 1 lemon hot, dab dry and rub the peel thinly.
- 3
Squeeze lemons and mix the juice with sugar and quark. Squeeze the gelatine and dissolve. Stir into the quark. Whip cream until stiff and fold in. Roll out the sponge cake and spread first with the jam and then with the lemon quark.
- 4
Roll up the sponge cake and let it rest in the refrigerator for 1 hour. Dust with icing sugar and cocoa before serving. Results in about 18 slices.
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