Sponge roll with mascarpone curd cream

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg yolks, 65 g sugar and 3 tablespoons of lukewarm water until foamy. Beat the egg whites until stiff, gradually adding 60 g sugar. Add the egg white to the egg yolk mixture and fold in. Mix flour, starch and baking powder, sieve over the egg foam and fold in with a whisk. Spread the sponge mixture on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 12 minutes.

2. 2

   In the meantime, clean and wash the rhubarb and strawberries. Steam both with 3 tablespoons of water and 1 tablespoon of sugar for about 3 minutes and let them cool down. Soak gelatine in cold water. Remove the sponge cake from the oven and turn it over onto a damp tea towel sprinkled with sugar. Remove the baking paper and let the sponge cake cool down. Mix mascarpone, quark, lime juice, remaining sugar and vanillin sugar. Squeeze the gelatine, dissolve it and stir into the mascarpone quark mixture. Add strawberries and rhubarb and stir in. Chill until the mixture begins to set. Spread the sponge cake with the filling and roll it up. Sprinkle with icing sugar, cut into slices and arrange on a plate.

3. 3

   Mix mascarpone, quark, lime juice, remaining sugar and vanillin sugar. Squeeze the gelatine, dissolve it and stir into the mascarpone quark mixture. Add strawberries and rhubarb and stir in. Chill until the mixture begins to set. Spread the sponge cake with the filling and roll it up. Sprinkle with icing sugar, cut into slices and arrange on a plate. Decorate with cream, strawberries and rhubarb slices. Makes about 12 pieces

4. 4

   Glass plate: Pech & Kunte