Strawberry Roll

Ingredients

• 4 eggs
• 125 g sugar
• a pinch of salt
• 75 g spelt flour
• 75 g starch
• sugar for dusting
• 450 g fresh ripe strawberries
• 100 g sugar
• 4 tbsp Lemon juice
• 300 ml whipping cream
• 2 packets vanilla sugar
• 2 packets stabilizer
• 200 g Low-fat quark
• 2 tbsp powdered sugar (for dusting)
• 1 handful Mint (5 g)

Instructions

1. 1.

   Separate the eggs. Beat the yolks with half of the sugar until fluffy. Whisk the whites with a pinch of salt, gradually add the remaining sugar and beat until glossy peaks form. Fold the meringue into the yolk mixture. Sift the spelt flour and starch together, sprinkle over the batter and fold in gently. Spread the dough onto a baking sheet lined with parchment paper.

2. 2.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for 12‑15 minutes. Transfer the finished sponge to a kitchen towel dusted with sugar, remove the parchment and roll up the cake slab.

3. 3.

   Wash, clean and set aside six strawberries. Chop the remaining berries and mix with sugar and lemon juice. Whip the cream, vanilla sugar and stabilizer in a bowl until stiff. Fold in the quark and diced strawberries. Roll out the dough again, spread the strawberry‑cream mixture on it and roll up carefully using the kitchen towel.

4. 4.

   Refrigerate the roll for at least 3 hours. Meanwhile wash and dry the mint leaves, then pick them off. Dust the rolled cake with powdered sugar, slice into rounds, arrange the slices and remaining strawberries on plates and garnish with mint.