Separate the eggs for the sponge cake. Beat the egg yolks and 2 tablespoons of warm water until frothy. Add 60 g sugar, 1 packet of vanillin sugar and lemon zest and beat everything until the mixture is light creamy. Beat the egg whites until stiff, add 40 g sugar. Pour the beaten egg whites onto the egg yolk mixture. Sift flour, starch and baking powder over it.
Fold everything in carefully. Line a baking tray (32 x 39 cm) with baking paper. Spread the sponge cake mixture evenly over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Then turn out onto a damp tea towel sprinkled with sugar and remove the baking paper. For the filling, soak the gelatine in cold water. Wash the plums, cut them in half and remove the stone. Cut the fruit flesh into small pieces. Whip cream and 1 sachet of vanilla sugar until stiff. Mix quark, 50 g sugar and lemon juice. Squeeze gelatine, dissolve lukewarm and stir into the quark. Cool until the mixture begins to set.
Cut the fruit flesh into small pieces. Whip cream and 1 sachet of vanilla sugar until stiff. Mix quark, 50 g sugar and lemon juice. Squeeze gelatine, dissolve lukewarm and stir into the quark. Cool until the mixture begins to set. Fold in plums and cream. Put it in a cold place again for a short time. Spread the sponge cake with jam. Spread the prepared cream over it so that a 2-3 cm wide edge remains. Form into a roll with the help of the cloth and chill for about 1 hour. Just before serving, dust with icing sugar and cut into approx. 12 pieces. Decorate with plum wedges
Put it in a cold place again for a short time. Spread the sponge cake with jam. Spread the prepared cream over it so that a 2-3 cm wide edge remains. Form into a roll with the help of the cloth and chill for about 1 hour. Just before serving, dust with icing sugar and cut into approx. 12 pieces. Decorate with plum wedges
1 1/2 hours waiting time