Name: Lemon roulade with quark: a light summer dessert full of fresh flavor
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 5 eggs (whites and yolks separated); 2 tablespoons hot water; 100 g sugar; 1 packet vanilla sugar; 100 g plain flour; 1 teaspoon baking powder; 50 g starch; 3 sheets white gelatin; 500 g low-fat quark; 100 g sugar; 1 packet vanilla sugar; juice and zest of 1 lemon; 200 ml whipping cream; powdered sugar for dusting

Preparing the batter: Separate the yolks from the whites. Whip the whites with 2 tablespoons hot water into stiff peaks. Beat the yolks with the sugar and vanilla sugar until light and fluffy. Gently fold the egg white foam into the yolk mixture. Sift in the flour, baking powder and starch, and gently mix everything together.

Baking: Spread the batter on a baking tray lined with parchment paper. Bake at 200 °C for about 15 minutes. While still hot, place the sheet of cake onto a cloth dusted with powdered sugar, roll it up into a roulade and let it cool.

Preparing the filling: Soak the gelatin according to the instructions. Beat the quark with the sugar, vanilla sugar, lemon juice and zest. Stir the dissolved gelatin into the quark mixture and let it cool slightly. Meanwhile whip the cream until stiff and then gently fold it into the quark.

Filling and chilling: Carefully unroll the cooled roulade, spread the prepared cream and roll it up again. Chill the roulade in the refrigerator for at least 3 hours, ideally overnight.