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🍰 Chocolate Sponge Roll with Fresh Strawberry Quark Filling

445 kcal · 30 min · 4 servings

Ingredients

• Eggs 3 pcs.
• Sugar 200 g
• Salt pinch
• Wheat flour, Type 405 75 g
• Cornstarch 30 g
• Cocoa powder 40 g
• Baking powder 1 tsp.
• Strawberries 800 g
• Gelatin sheets 3 pcs.
• Quark 40 % fat in dry matter 400 g
• Vanilla sugar 2 tsp.
• Heavy cream 200 g
• Icing sugar 2 tbsp.

Instructions

1. 1. Preheat your oven to 200 degrees Celsius using top and bottom heat.
2. 2. Separate the eggs. Place the egg whites into a clean bowl.
3. 3. Whip the egg whites using a hand mixer and a whisk until stiff.
4. 4. Slowly stir in 75 grams of sugar into the egg whites.
5. 5. Continue mixing until the mixture looks creamy and shiny.
6. 6. Take a second bowl and add the egg yolks.
7. 7. Mix the egg yolks with 50 grams of sugar and a pinch of salt until creamy.
8. 8. Combine flour, starch, cocoa powder, and baking powder in a small bowl.
9. 9. Sift the dry ingredients over the egg yolk mixture.
10. 10. Gently fold in half of the egg white foam using a whisk.
11. 11. Gently fold in the remaining egg white foam briefly.
12. 12. Lightly grease a baking sheet (approx. 30 x 40 cm).
13. 13. Line the tray with baking paper.
14. 14. Spread the biscuit batter evenly over the tray.
15. 15. Bake the biscuit for about 15 minutes in the oven.
16. 16. Remove the tray from the oven.
17. 17. Carefully lift the biscuit off the tray.
18. 18. Place a fresh sheet of baking paper on top of the biscuit.
19. 19. Carefully turn the biscuit over.
20. 20. Remove the old baking paper from the biscuit.
21. 21. Roll up the biscuit.
22. 22. Let the roll cool down completely on a cake rack.
23. 23. Wash the strawberries thoroughly.
24. 24. Remove the green stems from the strawberries.
25. 25. Cut the strawberries into small cubes.
26. 26. Soak the gelatin sheets in cold water.
27. 27. Take a clean bowl and add the quark (curd cheese).
28. 28. Add 75 grams of sugar and vanilla sugar to the quark.
29. 29. Mix the quark and sugar mixture well.
30. 30. Whip the cream in a tall container with the hand mixer until stiff.
31. 31. Place the whipped cream in the cold.
32. 32. Squeeze the water out of the soaked gelatin.
33. 33. Melt the gelatin in a pot over low heat for about 2 minutes.
34. 34. Take 1 tablespoon of the quark cream and mix it with the liquid gelatin.
35. 35. Fold this mixture into the remaining quark cream.
36. 36. First, fold the whipped cream into the quark mixture.
37. 37. Then, fold in the strawberry cubes into the cream.
38. 38. Carefully unroll the cooled biscuit.
39. 39. Spread the strawberry quark evenly over the biscuit.
40. 40. Roll the biscuit with the filling up again.
41. 41. Place the roll on a cake plate.
42. 42. Let the roll set in the refrigerator for at least 3 hours.
43. 43. Dust the finished roll with powdered sugar before serving.

Nutrition per serving

• kcal: 445
• Protein: 11 g · Fett/Fat: 22 g · Carbs: 54 g