Strawberry Quark Roll

Ingredients

• 4 eggs
• 70 g raw cane sugar
• 1 pinch salt
• 50 g spelt flour type 1050
• 40 g cornstarch
• 1 Organic lemon
• 200 g low‑fat quark
• 200 g cream quark
• 4 tbsp Maple syrup
• 500 g strawberries
• 1 tbsp powdered sugar from raw cane sugar

Instructions

1. 1.

   Line a baking sheet with parchment paper. Beat the eggs, 50 g raw cane sugar and salt until creamy with a hand mixer. Sift in flour and cornstarch and fold gently with a rubber spatula.

2. 2.

   Spread the batter thinly on the prepared sheet. Bake in a preheated oven at 200 °C (180 °C fan, gas level 3) on the second rack from below for 6–8 minutes.

3. 3.

   Lay a kitchen towel on the work surface and sprinkle it evenly with the remaining sugar. Transfer the baked sponge onto the towel. Brush the parchment with lukewarm water, then carefully peel it off. Roll the sponge up using the towel and set aside.

4. 4.

   Rinse the lemon hot, pat dry and grate its zest finely. Halve the lemon and juice one half. Mix 2 tsp lemon juice, grated zest, both quark varieties and maple syrup together.

5. 5.

   Wash, clean, dry and chop the strawberries into small pieces. Fold the strawberry bits into the quark mixture. Unroll the sponge roll, spread the strawberry‑quark filling over it, then re-roll gently with the towel.

6. 6.

   Roll the finished strawberry roll carefully again. Slide it seam side down onto a plate, dust with powdered sugar, slice into rounds and serve.