Cake Roll with Black Currant and Apricot Cream
For the cake, separate the eggs. Beat the egg whites until stiff, sprinkle with half the sugar and continue beating until stiff. Stir together the flour and baking powder. Whip the egg yolks with sugar and 3-4 tablespoons of water until foamy. Stir in the flour mixture and fold in the egg whites. Evenly spread the batter onto a parchment-lined baking sheet. Bake in an oven preheated to 180°C (approximately 350°F) for about 10 minutes. Turn out onto a kitchen towel sprinkled with sugar. Remove the baking paper and roll the cake widthwise with the kitchen towel and let cool.
For the filling, blanch the apricots, cut in half, and simmer with a little water and powdered sugar in a small saucepan for 2-3 minutes. Sit the pot in a cold water bath and let cool. Chope 1/3 of the apricots and set aside. Puree the apricots with 1 to 2 tablespoons of the syrup, 2-3 tablespoons of powdered sugar and the quark. Whip the cream. Stir in the instant gelatin. Fold in the cheese mixture.
Unroll the cake. Cut in half width-wise. Attach the ends together using apricot jam to extend the cake lengthwise. The cake is now long and narrow.
Spread the cream evenly over the cake. Sprinkle the cream with the washed currants and apricot pieces. Reroll the cake using the kitchen towel. Place the roll seam-side down on a serving plate and refrigerate for 2-3 hours. Trim the ends and dust with powdered sugar. Garnished with currant clusters.