Summary

Ingredients

• 4 egg (s)
• 20 g suar
• salt
• 50 grams flour
• 40 g cornstarch
• 1 teaspoon Baking powder
• 4 tablespoon dill, roughly chopped
• breadcrumbs
• 200 g cream cheese with horseradish
• 250 g quark (low-fat quark)
• 2 teaspoons mustard, hotter
• 200 g salmon (smoked salmon), thinly sliced

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Instructions

1. Beat the eggs with sugar and 1 teaspoon salt with the hand mixer on the highest setting for 7 - 8 minutes until creamy. Sieve the flour, starch and baking powder over it and fold in. Fold in 2 tablespoon dill.
2. Moisten a baking sheet (40 x 35 cm) with water, line with baking paper. Then spread the dough thinly on it and bake in the preheated oven at 200 degrees (convection 175 degrees) on the 2nd rail from the bottom for 6 - 8 minutes. Sprinkle breadcrumbs thinly on a tea towel. Turn the sponge cake out onto the cloth with the paper facing up. Brush the paper with a little water and carefully peel it off.
3. Mix the cream cheese and quark with the mustard and a little salt until smooth. Fold in 2 tablespoon dill. Spread the cream cheese mixture on the dough and top with salmon. Roll up the dough using the cloth and chill for 1 hour. Serve sliced.