Summary

Ingredients

• 5 egg (s)
• 180 g suar
• 2 points vanilla sugar
• 80 g flour
• 40 g cornstarch
• 1 teaspoon Baking powder
• 2 tablespoon cocoa powder

For the filling:

• 100 g dark chocolate
• 400 ml cream
• 2 point cream stabilizer
• 250 g quark
• 50 grams sugar
• 2 points vanilla sugar
• 40 g pistachios, chopped

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Instructions

1. Separate eggs. Beat the egg white and 2 tablespoons of cold water until stiff, pouring in the sugar and vanilla sugar. Fold in the egg yolks one at a time, sieve the flour, starch and baking powder on top and fold in. Halve the biscuit mixture, stir in the cocoa under one half.
2. Pour the light and dark mass into a piping bag with a large perforated nozzle. Line the baking sheet with parchment paper.
3. Spray alternately light and dark biscuit strips. Bake in the preheated oven at 180 ° for 12 minutes.
4. Overturn on a kitchen towel sprinkled with sugar and roll it up carefully with the help of the towel.
5. Grate the chocolate with the cheese grater. Mix the quark with the vanilla sugar, sugar and lemon juice. Whip the cream with the whipped cream, add the quark mixture, chocolate and pistachios. Now unroll the Swiss roll again and fill it with cream.