Cherry Sponge Roll
A classic dessert: cherry sponge roll with quark cream. Eggs provide a high protein content. The quark delivers valuable protein to the cake plate.
Ingredients
- 4 eggs
- 70 g caster sugar
- 1 pinch salt
- 50 g flour
- 40 g cornstarch
- 1 Organic lemon
- 200 g Low-fat quark
- 200 g cream quark
- 4 tbsp Maple syrup
- 450 g cherry jam (jar)
Instructions
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1.
Line a baking sheet with parchment paper. Beat the eggs, 50 g sugar and salt on high speed with a hand mixer for 7-8 minutes until creamy.
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2.
Sift in flour and cornstarch, then fold gently with a rubber spatula.
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3.
Transfer the batter onto the parchment and spread thinly with a palette knife. Bake in a preheated oven at 200 °C (180 °C fan) on the second rack from below for 6-8 minutes.
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4.
Spread a kitchen towel on the work surface and dust evenly with the remaining sugar.
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5.
Place the sponge cake onto the towel. Brush the parchment with lukewarm water.
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6.
Carefully peel off the paper. Roll the sponge up using the towel and set aside.
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7.
Rinse the lemon hot, dry it, then finely grate the zest. Halve the lemon, squeeze out one half. In a bowl combine 2 tsp lemon juice, grated zest, both quarks and maple syrup. Beat with a hand mixer on high for 4-5 minutes until creamy.
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8.
Unroll the sponge again. Fill two piping bags with large round tips with the quark cream and cherry jam respectively, then pipe alternating strips onto the sponge. Leave a 2 cm border at the top wide edge. Re-roll the sponge using the towel from the wide side. Chill for 2-3 hours, slice into rounds and serve.
