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. For the sponge cake base, beat the egg yolks, water, sugar and vanilla sugar until frothy. Then add the flour mixed with baking powder and carefully stir in. Beat the egg whites until stiff and carefully fold in the egg whites. Fill onto a baking sheet lined with parchment paper.
2. Bake in the preheated oven at 180 ° C top / bottom heat for about 15 minutes on the middle rack.
3. Overturn on a damp cloth, peel off the baking paper, roll up the roulade with the cloth and let it cool.
4. For the cheese cream filling, whip the cream with 1 packet of cream stabilizer and 1 packet of vanilla sugar in a bowl until stiff. Mix the quark, sugar, 1 packet of cream stiffener, lemon juice in another bowl.
5. Stir the cream mixture and quark mixture together.
6. Roll out the roulade and fill with the cheese cream filling, roll up again. Sprinkle with powdered sugar