Strawberry-Rhubarb Roll with Quark Filling

Ingredients

• 4 stalks rhubarb
• 150 g sugar
• 80 g frozen raspberries (optional, for color)
• 300 g Strawberries
• 500 g Low-fat quark
• 2 tbsp lemon juice
• 2 egg whites
• 2 tbsp powdered sugar
• strawberries (for decoration)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Separate the eggs. Whisk the yolks with 3 tbsp water and sugar until frothy for about 5 minutes. Sift in the flour gradually and fold gently. Beat the egg whites stiffly and fold into the batter. Spread the dough on a baking tray lined with parchment paper and bake for 7–8 minutes. Transfer to a work surface, remove the parchment, and cover the sponge with a damp kitchen towel to cool. Cut the cooled sponge into a 30 × 20 cm rectangle and lay it on a large piece of cling film. Freeze any remaining sponge for cake pops.

2. 2.

   For the quark filling wash, trim, and chop the rhubarb. Bring together 100 g sugar, raspberries (optional), and 100 ml water to a boil. Cook the rhubarb in the syrup for about 5 minutes, lift it out, and let it drain. Wash, trim, and chop the strawberries and mix them with the rhubarb. Set aside roughly one‑quarter of the mixture for decoration. Mix 300 g quark with the remaining sugar and lemon juice. Spread the quark mixture over the sponge, sprinkle with the strawberry-rhubarb blend, and roll up. Chill in the refrigerator for about 3 hours.

3. 3.

   Just before serving beat the egg whites with powdered sugar stiffly. Fold into the remaining quark and brush the roll all around. Sprinkle with the leftover rhubarb-strawberry mix and garnish with fresh strawberries as desired.