Separate eggs. Beat egg whites with half of the sugar and a pinch of salt until stiff. Beat the egg yolks with the rest of the sugar until frothy. Mix the flour and cornstarch, sift into the egg yolk mixture. Add a third of the egg whites, stir everything until smooth. Gently fold in the remaining egg whites. Spread the mixture on a baking sheet lined with baking paper and bake for about 10 minutes. Turn the biscuit out onto a kitchen towel dusted with powdered sugar, remove the paper and roll up the bottom with the aid of the towel.
Soak gelatine in cold water for 5 minutes. Heat the lime juice and zest together with the powdered sugar while stirring. Squeeze out the soaked gelatin and dissolve in the juice mixture. Allow to cool slightly.
Rinse the basil and shake dry. Pluck the leaves and finely puree them with the quark and gelatin mixture in a blender. Pour into a bowl and chill for approx. 30 minutes.
In the meantime, wash and clean the strawberries and cut them very finely.
Whip the cream until stiff and fold it carefully into the hardened curd mixture. Spread the quark cream on the biscuit, distribute the strawberries evenly on top. Roll up the sponge cake, refrigerate for 2 hours. Dust with powdered sugar.
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