Summary

Ingredients

For the sponge cake base:

• 4 egg (s), separated
• 125 g suar
• 1 packet vanilla sugar
• 125 g flour
• 1 pinch baking powder

For painting:

• 4 tablespoon jam (peach jam)

For the cream: (cheese cream)

• 500 g quark (low-fat quark)
• 125 g suar
• 1 lemon (s), juice and zest it
• 1 sachet ground gelatin
• 1 cup cream
• 1 can peach (s), drained
• 1 pack cake icing, course
• 2 tablespoon sugar
• 250 ml peach juice, from a can

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Instructions

1. For the sponge cake, beat the egg yolks with sugar and vanilla sugar until thick and creamy. Mix flour with baking powder and sieve over it.
2. Beat the egg whites until stiff, place on top and carefully fold in everything.
3. Spread the mixture on a baking sheet lined with baking paper and bake at 200 ° C for about 10-12 minutes.
4. Immediately turn out onto a sugar-sprinkled kitchen towel and cover with a damp cloth.
5. Heat the jam with 1 tablespoon rum as desired.
6. Remove the damp cloth, peel off the baking paper and spread the jam on the sponge cake. Roll up tightly from the longer side. Let cool down.
7. For the cheese cream, whisk the quark with the sugar, lemon zest and lemon juice. Soak and dissolve the gelatine according to the instructions on the packet.
8. Stir about 2 tablespoons of the quark mass into the gelatin, then stir the quark-gelatin mixture into the quark mass. Refrigerate.
9. Dice the drained peaches.
10. As soon as the quark cream starts to gel, whip the cream until stiff and fold into the quark cream together with the peach pieces, put back in the cold.
11. Cut the Swiss roll into approx. 24 slices.
12. Line a 2 liter glass bowl with cling film.
13. Now press the biscuit slices tightly into the glass bowl and, if necessary, close small holes with the leftovers. Keep getting close to each other.
14. Then pour the quark cream over the sponge cake slices and smooth out.
15. Leave to set in the refrigerator for at least 3 hours, preferably overnight.
16. Then turn the cake out onto a cake plate.
17. Prepare the icing with the sugar and juice according to the instructions on the packet and coat the dome thoroughly until it is covered with icing all over.
18. Now just let the pouring set and enjoy.
19. The variant with peaches tastes light and summery, but you can also replace the peaches and the matching jam with any other fruit that the jam shelf offers, such as strawberries, raspberries, apricots, cherries, pineapples, apples, oranges etc .