Cake Roll with Fresh Strawberries
Preheat the oven to 180°C (approximately 350°F).
Separate the eggs. Beat the yolks with half the sugar until foamy. Whip the whites with a pinch of salt until stiff, sprinkle in the remaining sugar and continue to whip until stiff peaks form. Gently mix the whites with the yolks. Mix the flour with the cornstarch and gently fold into the egg mixture. Spread batter in a parchment lined baking sheet. Bake in the preheated oven for 12-15 minutes.
For the filling: Rinse the strawberries and quarter. Mix with sugar and lemon juice.
Turn out the baked cake onto a kitchen towel and cover with a damp cloth. Quickly remove the parchment paper.
Whip cream with vanilla sugar and cream stabilizer until stiff, fold in the quark and spread the cream onto the biscuit base.
Press in the quartered strawberries.
Using the kitchen towel to help, roll the cake into a log.
Sprinkle the cake roll with powdered sugar.
Burn a pattern into the top of the cake with a hot fork. To serve: Cut into slices