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🍽️ Strawberry Rhubarb Roll with Quark Filling

1323 kcal · 30 min · 4 servings

Strawberry Rhubarb Roll with Quark Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Separate the eggs into yolks and whites.
  3. 3. Whip the egg yolks with 3 tablespoons of water and the sugar for about 5 minutes until white and foamy.
  4. 4. Sift the flour in gradually and fold it in gently.
  5. 5. Whip the egg whites until stiff and fold them in as well.
  6. 6. Spread the batter on a baking sheet lined with baking paper.
  7. 7. Bake the dough for 7 to 8 minutes.
  8. 8. Turn the sponge cake out onto the work surface.
  9. 9. Remove the baking paper.
  10. 10. Cover the sponge cake with a damp kitchen towel to cool.
  11. 11. Cut the cooled sponge cake into a rectangle measuring 30 x 20 cm.
  12. 12. Wash the rhubarb and trim the ends.
  13. 13. Cut the rhubarb into small pieces.
  14. 14. Bring the rhubarb to a boil with 100 grams of sugar, raspberries (optional), and 100 milliliters of water.
  15. 15. Cook the rhubarb in the syrup for about 5 minutes.
  16. 16. Remove the rhubarb from the syrup and let it drain.
  17. 17. Wash the strawberries and hull them.
  18. 18. Chop the strawberries finely.
  19. 19. Mix the strawberries with the rhubarb.
  20. 20. Set aside about one quarter of the mixture for decoration.
  21. 21. Stir 300 grams of quark with the remaining sugar and lemon juice until smooth.
  22. 22. Spread the quark mixture onto the sponge cake.
  23. 23. Sprinkle the quark mixture with the strawberry-rhubarb mixture.
  24. 24. Roll it up.
  25. 25. Just before serving, whip the egg whites with the powdered sugar until stiff.
  26. 26. Fold the egg whites into the remaining quark.
  27. 27. Spread the mixture over the entire surface of the roll.
  28. 28. Sprinkle with the remaining rhubarb-strawberry mixture.
  29. 29. Decorate with fresh strawberries if desired.

Nutrition per serving