Swiss Roll with Strawberry Quark Cream Filling

Summary

Prep Time	45 mins
Cook Time	10 mins
Total Time	55 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the sponge cake base:

For the filling:

200 g strawberry jam
300 g strawberries or raspberries
250 g low-fat quark
80 g powdered suar + 1 tablespoon
1 packet vanilla sugar
1 tablespoon raspberry spirit, optional if available
250 g whipped cream
1 pack cream stabilizer
6 sheets gelatin, white

Swiss Roll with Strawberry Quark Cream Filling

Instructions

Tip:
I always prepare the filling first, while it is setting in the fridge, then I bake the sponge cake!
Strain about 2/3 of the strawberries with 1 tablespoon of icing sugar with a hand blender (if you take raspberries, puree them briefly, put them through a sieve because of the kernels and then mix with icing sugar).
Mix the quark with sugar, vanilla sugar and raspberry brandy well (mixer). Whip the whipped cream well with the whipped cream and add to the quark cream. Soak the gelatine in cold water, squeeze it out and then dissolve it over low heat. Mix a few spoons of strawberry puree to the liquid gelatin and then stir the gelatin into the strawberries and add this to the cream and quark mixture. Place in the refrigerator for about 1 hour until the mixture is firm.
Preheat the oven to 220 degrees circulating air.
Mix the egg yolks with two thirds of the sugar until frothy, add the vanilla sugar and lemon zest. Beat egg whites until stiff, pour in the remaining sugar spoon by spoon and whisk firmly. Put the egg whites on the foam mass, sift the flour over it and fold in loosely. Spread the mixture on a baking sheet lined with baking paper and bake at 220 degrees for about 10 minutes.
Then turn out onto a dry tea towel sprinkled with icing sugar, peel off the baking paper, roll up the sponge cake and let it cool down.
Roll out the cooled sponge cake, spread the strawberry jam, stir the quark-cream-strawberry mixture well again and then distribute it on top. Spread the remaining strawberries cut into pieces on top as well. Roll up the sponge cake with the filling and refrigerate overnight.
On the next day, sprinkle with icing sugar and decorate with whipped cream and strawberry pieces as desired - then cut open.

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