Sponge Roll with Rhubarb Filling

Ingredients

• 3 eggs
• 80 g sugar
• 80 g flour
• 20 g starch
• 1 pinch salt
• sugar (for dusting)
• 500 g rhubarb
• 2 tbsp sugar
• 1 tbsp butter
• 2 tbsp strawberry liqueur
• 300 g cream cheese mixture (0.2% fat) or layered cheese
• 4 tbsp acacia honey
• 1 Tbsp vanilla sugar
• 200 ml whipping cream
• 1 packet powdered stabilizer
• cherry for garnish

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat.

2. 2.

   Separate the eggs; beat the yolks with half of the sugar until fluffy. Beat the whites with salt and remaining sugar until stiff peaks form. Sift flour and starch over the yolk mixture, then fold in the beaten whites.

3. 3.

   Spray a baking sheet lightly with water, lay parchment paper on it, and spread the batter evenly. Bake in the preheated oven for about 10–12 minutes.

4. 4.

   Meanwhile, prepare two clean kitchen towels: dust one with sugar and wet the other.

5. 5.

   Remove the sponge from the oven and place it onto the sugared towel. Lift off the parchment, roll up the cake, set aside to cool.

6. 6.

   Wash, trim, and slice rhubarb into thin strips. Heat butter in a non-stick pan, add sugar and rhubarb, simmer gently for 5 minutes until softened in its own juice, then deglaze with strawberry liqueur. Set aside to cool.

7. 7.

   Whisk the cream cheese or layered cheese with honey and vanilla sugar until smooth. Beat the whipping cream with the stabilizer until stiff peaks form, then fold into the cheese mixture.

8. 8.

   Unroll the cooled sponge, remove the damp towel, spread the rhubarb pieces over the surface, apply two-thirds of the cheese filling, and roll up again.

9. 9.

   Place the seam side down on a cake plate. Pipe the remaining cream in rosette shapes onto the roll and top each with a cherry.

10. 10.

    Refrigerate for at least 2 hours before slicing and serving.