Cheese Cream – Roulade

Summary

Ingredients

• 4 egg yolks
• 4 egg whites
• 125 g suar
• 1 packet vanilla sugar
• 4 tablespoon water
• 125 g flour
• 1 teaspoon Baking powder

For the filling:

• 1 cup cream
• 1 pack cream stabilizer
• 1 point vanilla sugar
• 250 g quark
• 50 grams sugar
• 3 tablespoon lemon juice
• 1 pack cream stabilizer

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Instructions

1. Beat 4 egg yolks with 4 tablespoons water, 125 g sugar, and 1 packet vanilla sugar until frothy. Mix 125 g flour with 1 teaspoon baking powder and gently fold into the egg yolk mixture.
2. In a separate bowl, beat 4 egg whites until stiff peaks form. Carefully fold into the batter, then spread onto a parchment paper-lined baking sheet.
3. Bake at 180°C (356°F) with top and bottom heat for 15 minutes on the middle rack.
4. Turn the sponge cake over onto a damp cloth, peel off the baking paper, roll up with the cloth, and let cool completely.
5. For the filling, whip the cream with 1 packet cream stabilizer and 1 packet vanilla sugar until stiff. In a separate bowl, mix the quark with sugar, 1 packet cream stiffener, and lemon juice.
6. Stir the whipped cream mixture and quark mixture together.
7. Unroll the cooled sponge cake, fill with the cheese cream filling, and roll up again.
8. Dust with powdered sugar.