Summary

Ingredients

For the sponge cake base:

• 4 large egg (s), separated
• 4 tablespoon water, fridge-cold
• 120 g suar
• 120 g flour, (type 405)
• 40 g cornstarch, (Mondamin) or 1 packet Bourbon custard powder
• 2 pinches tartar baking powder
• 250 g jam, elderberry or elderberry jelly), approx

For the filling:

• 350 g jelly, elderberry - apple - sparklin wine (or other elderflower jelly), approx
• 500 g low-fat quark, drained
• 400 g whipped cream
• 2 packs cream stabilizer
• possibly fruits, as desired
• 1 cake base, sponge cake or shortcrust pastry or sponge fingers or biscuit crumbs
• some jam, for brushing
• 1 pack cake icing, light
• 250 ml juice, light

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Instructions

1. Put elderflower jelly and elderberry jam in a hot water bath, e.g. in the sink, the tap water temperature (60 °) is usually sufficient.
2. Rinse a large round bowl (alternatively: salad strainer) with cold water, line it with cling film, smooth out the wrinkles.
3. Separate the eggs neatly for the Swiss roll. Beat the egg whites with 4 tablespoons of refrigerator-cold water until stiff, add sugar, beat until the mixture is very glossy, stir in the egg yolks briefly, until the egg yolks have mixed with the egg whites, do not stir too long!
4. Sift the flour, cornstarch and baking powder mixed over it, carefully fold in with a rubber spatula or wooden spoon.
5. Spread the mixture evenly on a baking sheet lined with baking paper, the edges must not be coated thinner. Immediately bake in an oven preheated to 180 °, top | bottom heat, gas 3-4, very light for about 8 minutes, the dough should feel soft and dry on the top. Immediately turn out onto a tea towel, peel off the baking paper, brush with elderberry jam and roll up. Cover with the tea towel and set aside to cool.
6. In the meantime, prepare the filling:
7. Beat the whipped cream with the cream stabilizer well with the hand mixer. Then stir in the preheated elderflower jelly and mix well with the low-fat quark, the whiskers from the cream do not need to be cleaned in this order. Carefully fold in the cream with a rubber spatula or wooden spoon.
8. Cut the Swiss roll into even 8mm thick slices, lay out the prepared bowl with the slices close together, the 1st slice is in the middle at the bottom. Possibly cut windows point inwards.
9. Pour in the elderflower quark cream and smooth it out, cover with the sponge cake or shortcrust pastry base (diameter of the bowl), which has been coated with a little jam, jam side inward. Place in the refrigerator for a good 3 hours, weighed down with a plate and covered.
10. To serve, the dome cake is tipped onto a cake plate and the foil is removed. If it is not to be eaten straight away, it is advisable to smear it thinly with cake icing or warmed elderflower jelly.
11. Tips:
12. If you prefer to prepare the dome cake with 500g yoghurt, stir 5 sheets of soaked gelatine that has been warmed up to dissolve into the preheated elderflower jelly, then the yoghurt.
13. Any additional fruits (mandarin segments, half pitted mirabelle plums, diced apricots or peaches) look best when they are placed on the sponge cake slices before the quark cream is poured in and / or on the quark cream before the lid is launched.