Ingredients:
5 eggs, separated
2 tbsp water, hot
100 g sugar
1 packet vanilla sugar
100 g flour
1 tsp baking powder
50 g cornstarch
3 sheets of gelatine, white
500 g low-fat quark
100 g sugar
1 packet vanilla sugar
1 lemon(s), juice and zest
200 ml cream
Icing sugar
Preparation:
1. Simply separate the eggs. Beat the egg whites with 2 tablespoons of warm water. Beat the egg yolks, sugar and vanilla sugar until creamy.
2. Then add the stiffly beaten egg whites to the egg yolks. Then mix the flour, baking powder and cornstarch, sift onto the egg mixture and carefully fold in.
3. Now spread the dough on a baking tray lined with baking paper, bake at 200°C for approx. 15 minutes and, while still hot, turn out onto a sugared tea towel, roll up and allow to cool.
4. Then soak the gelatine for the filling. Mix the quark, sugar, vanilla sugar, lemon juice and zest. Next, squeeze out the gelatine, dissolve it and stir it drop by drop into the quark mixture, then leave to cool. Whip the cream. Then, as soon as the lemon mixture begins to set, fold in the cream.
5. Unroll the sponge cake, spread with cream, roll up again and chill for about 3 hours. Dust the roll with icing sugar.