Strawberry Roll

Ingredients

• 4 eggs
• 125 g sugar
• Salt
• 75 g spelt flour
• 75 g starch
• sugar (for working)
• 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 and beat the yolks with half of the sugar until fluffy. Beat the whites with a pinch of salt, gradually add the remaining sugar and continue beating until glossy peaks form. Place the meringue over the egg‑cream mixture. Mix spelt flour with starch, sift over the batter and fold in gradually. 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: level 2–3) for 12–15 minutes. Transfer the finished sponge to a kitchen towel dusted with sugar, remove the parchment and roll up the sponge layer.

3. 3.

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

4. 4.

   Refrigerate the roll for at least 3 hours. Meanwhile wash mint, shake dry and pluck leaves. Dust the strawberry roll with powdered sugar and slice. Arrange the remaining thinly sliced strawberries with the roll slices on plates and garnish with mint.