Sponge Cake Roll with Raspberry Cream Quark

A simple but delicious cake recipe:

For a tray of 28×380 mm.

Preheat the oven to 200 degrees Celsius. Line the baking tray with parchment paper. Separate the eggs. Whip egg whites with half the amount of sugar until stiff and let the snow cool. Whisk the egg yolks with the remaining vanilla sugar and sugar until creamy. Mix flour with baking powder and cornstarch and sift over the egg yolk mixture. Gently fold in with the snow. Spread the mixture on the prepared baking tray and bake for 10-12 minutes. Meanwhile, line a paper towel and sprinkle evenly with the sugar. Remove the tray and turn out the dough onto the paper towel. Roll up loosely while still hot and let cool. Rinse the raspberries, let them drain properly in a sieve, then sugar them. Soak the gelatine, squeeze lightly and melt in tap water. Immediately stir into the cream curd and add the raspberries. Place in ice chest in about 1000 cmin cooled until the quantity begins to gel.

Roll up the cooled pastry roulade, spread the raspberry curd evenly on top and roll up another time. Set aside to cool for another 1/2 hour. Before serving, dust with fine sugar and cut into slices.

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