Lemon Quark Roll

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 2 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 100 g sugar and 1 sachet of vanilla sugar. Add the egg yolks and stir in.

2. 2

   Mix flour, baking powder and starch, sieve onto the egg mixture and carefully fold in. Spread the sponge mixture on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes.

3. 3

   In the meantime, soak the gelatine. Mix quark, remaining sugar, remaining vanillin sugar, lemon peel and lemon juice. Whip cream until stiff. Squeeze out the gelatine, dissolve, stir into the quark mixture drop by drop and place in a cool place.

4. 4

   Turn the base onto a damp kitchen towel, remove the baking paper. Roll up the base from the short side and let it cool down. Whip the cream until stiff. As soon as the lemon cream begins to set, fold in 2/3 of the cream.

5. 5

   Roll out the base again, spread with the quark and lemon mixture, roll up and chill for about 3 hours. Warm up the jam and pass it through a sieve. Spread the roll with the jam before serving and sprinkle the pistachios.

6. 6

   Pour the rest of the cream into a piping bag with a star nozzle and squirt tuffs onto the roll. Serve decorated with lemon wedges as desired.