Summary

Ingredients

• 4 egg (s)
• 200 g suar
• 70 grams flour
• 40 g cornstarch
• 8 sheets gelatine, white
• 500 g raspberries
• 500 g quark, (low-fat quark; 20% fat)
• 2 tablespoon lemon juice
• 1 tablespoon powdered sugar
• Mint-leaflets, some
• Sugar, to topple over

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Instructions

1. Preheat the oven to 200 ° (convection 180 °). Cover the baking sheet with baking paper.
2. For the sponge cake, separate the eggs, stir the egg yolks with 4 tablespoons of hot water and 70 g of sugar until frothy. Beat egg whites and 30 g sugar until stiff and pour the egg whites onto the egg yolk cream. Sift the flour and starch over it and mix everything in carefully.
3. Spread the dough on the baking paper. Bake in the oven (center) for 12-15 minutes.
4. Turn the biscuit out onto a sugar-sprinkled cloth, brush the baking paper with water and peel it off. Roll up the biscuit with the help of the cloth and let it cool down.
5. For the filling, soak the gelatine in cold water. Sort the raspberries and set half of them aside. Puree the rest of the raspberries and strain them through a sieve.
6. Mix the quark, 150 g raspberry puree and remaining sugar until smooth. Heat lemon juice, add gelatine while dripping wet and dissolve in it. Stir some raspberry quark into the gelatin, then stir this mixture into the remaining raspberry quark. Put some of the remaining raspberries aside for garnish, fold in the rest. Chill the raspberry quark.
7. Unroll the Swiss roll. As soon as the quark cream becomes thick, stir with the whisk and spread on the sponge cake. Roll up again and refrigerate for at least 2 hours.
8. To serve, stir the rest of the raspberry puree with the powdered sugar until smooth and drizzle over the Swiss roll. Garnish with the remaining raspberries and, if you like, with mint leaves.