Summary

Ingredients

• 4 egg (s), separated
• 4 tablespoon cane sugar
• 4 tablespoon flour (wholemeal), sifted
• some vanilla
• 1 pinch (s) salt
• 250 g strawberries
• 250 g quark (low-fat quark)
• 2 tablespoon cane sugar
• 1 tablespoon sour cream
• 2 tablespoon cream cheese, (light version)
• 1 tablespoon jam (strawberry)
• vanilla
• 0.5 ½ lemon (s), add the juice
• Cane sugar, for sprinkling
• possibly powdered sugar, for the finish

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Instructions

1. Preheat the oven to 220 degrees.
2. First prepare the sponge cake: Beat the egg whites until stiff. Beat the egg yolks in a second key until white, add the sugar spoon by spoon and continue stirring until it no longer `crunches`. Vanilla - can also be vanilla sugar - and salt, stir. Sift the flour over it (when using whole grain flour : Throw away the bran) Finally stir in the egg white.
3. Line the baking sheet with parchment paper, spread the dough on it and bake for approx. 10-15 minutes on the 2nd rail from below. The dough must not brown too dark and must give way with a little cotton wool at the touch of a finger.
4. In the meantime, prepare the filling: wash the strawberries and cut them into small pieces. Mix the quark with the sugar, sour cream, cream cheese, vanilla and jam, mix in the strawberries, season with lemon juice. Possibly add 1 tablespoon of sugar if you prefer something sweeter.
5. Take the sponge cake out of the oven, sprinkle with sugar, cover with a clean, dry kitchen towel and turn over the tray. Carefully peel off the baking paper (if necessary moisten with cold water). With the help of the kitchen towel, roll it up from the long side and let it cool down. After approx. 15 minutes roll up, spread the filling and roll up again. The sugar from the kitchen towel is still sticking to the surface. If you like, you could dust it with powdered sugar, but the sugar content is already enough for me.