Striped sponge roll with strawberry quark and currants

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 100 g of sugar. Fold the egg yolks into the beaten egg white. Mix starch, flour and baking powder. Sift the flour mixture over the mixture and fold in. Pour half of the mixture into a piping bag with a perforated spout (approx. 1 cm Ø). Spray diagonally onto a baking tray lined with baking paper with light-coloured sponge cake strips at a distance of approx. 1 cm. Add ##cocoa## to the remaining sponge mixture and fill into a piping bag with punched spout (approx. 1 cm Ø).

2. 2

   Spray dark sponge cake in strips between the light sponge cake. Bake the sponge in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Remove and turn out onto a tea towel sprinkled with sugar. Remove the baking paper. Roll up the sponge cake with the tea towel and let it cool down. Soak gelatine in cold water. Wash ##currants## and let them drip off on kitchen paper. Pluck 200 g berries from the panicles. Mix strawberry quark, vanillin sugar and 1 tablespoon sugar. Dissolve squeezed gelatine in a small pot. Stir in 3 tbsp. cream, then stir into the remaining cream. Chill the cream for about 15 minutes until it starts to gel. Whip the cream until stiff. Fold cream and plucked currants into the cream.

3. 3

   Pluck 200 g berries from the panicles. Mix strawberry quark, vanillin sugar and 1 tablespoon sugar. Dissolve squeezed gelatine in a small pot. Stir in 3 tbsp. cream, then stir into the remaining cream. Chill the cream for about 15 minutes until it starts to gel. Whip the cream until stiff. Fold cream and plucked currants into the cream. Remove 3 tbsp. cream. Unroll the sponge cake and spread with the cream, leaving about 1 cm of edge free on the upper long side. If necessary, allow the cream to draw on a little. Roll up the sponge cake tightly from the lower long side. Pour the cream in small blobs onto the sponge roll with a teaspoon and chill for at least 3 hours. If necessary, halve the remaining currant panicles and decorate the roll with them

4. 4

   Remove 3 tbsp. cream. Unroll the sponge cake and spread with the cream, leaving about 1 cm of edge free on the upper long side. If necessary, allow the cream to draw on a little. Roll up the sponge cake tightly from the lower long side. Pour the cream in small blobs onto the sponge roll with a teaspoon and chill for at least 3 hours. If necessary, halve the remaining currant panicles and decorate the roll with them

5. 5

   waiting time approx. 3 3/4 hours