- For the cake
- 5 eggs
- 150 grams sugar
- 70 grams cornstarch
- 70 grams Pastry flour
- ½ tsp Baking powder
- 150 grams Raspberry jam (for brushing)
For the cake, beat the eggs with the sugar until fluffy and light. Mix the flour, cornstarch, and baking powder together and fold into the batter. Spread the batter evenly onto a lined baking tray and bake in a preheated oven at 180°C (approximately 350°F) for about 10 minutes. Turn the cake out onto a kitchen towel sprinkled with sugar and remove the baking paper. Brush the cake with jam and roll up using the kitchen towel and allow to cool.
Cut the rolled cake into slices about 1 cm (approximately 1/2 inch) thick. Set aside 7 slices and cover. Line a bowl with plastic wrap and place the remaining slices around the inside of the bowl, touching one another.
Soften the gelatin in cold water.
Pour the milk into a saucepan and heat. Stir the custard powder and powdered sugar with a small amount of milk until smooth. Pour into the hot milk, bring to a boil, then remove from the heat. Add the hot milk mixture to the egg yolks gradually, while beating. Stir in the gelatin, melt fully and let the mixture cool slightly. Stir in the quark. Whip the cream until stiff and fold into the mixture.
Pour the mixture into the bowl lined with the cake.
Cover with the 7 remaining cake slices.
Refrigerate for at least 4 hours until set, then turn out onto a platter. Remove the plastic wrap and serve cut into pieces.