Name: Cherry Jelly Roll
Total time: 2 h 30 min
Yield: 10
Ingredients: 4 Eggs; 2 ounces Cane sugar; 1 pinch Salt; 2 ounces Pastry flour; 1 ounce Cornstarch; 1 Lemon; 7 ounces Quark; 7 ounces Cream quark (40% fat); 4 tablespoons Maple syrup; 1 pound Cherry Fruit Spread (from a jar)

Kitchen utensils

1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Sieve, 1 Brush, 1 Hand mixer, 1 Parchment paper, 1 Kitchen towel, 2 Piping bags, 1 Rubber spatula, 1 Offset spatula, 1 Citrus juicer

Preparation steps

Step 1/8

To make jelly roll: Line a baking sheet with baking paper. With a hand mixer on the highest setting, beat eggs, 50 grams (1.8 ounces) sugar and salt until creamy, 7-8 minutes.

Step 2/8

Sift together flour and cornstarch. With a rubber spatula, gently fold into egg mixture.

Step 3/8

Pour batter onto the prepared pan and spread it until smooth. Bake on the second rack from the bottom in a preheated oven at 200°C (fan 180°C, gas mark 3) (400°F) until springy, 6-8 minutes.

Step 4/8

Lay a clean kitchen towel on the work surface and sprinkle evenly with remaining sugar.

Step 5/8

Invert the jelly roll onto the kitchen towel. Brush paper with a little lukewarm water.

Step 6/8

Carefully pull the paper off. Invert jelly roll, using the towel, and set aside.

Step 7/8

Rinse lemon in hot water, dry and zest finely. Halve lemon; squeeze 1 half. In a bowl, combine 2 teaspoons lemon juice, lemon zest, quark, cream cheese and maple syrup. With a hand mixer, beat until creamy, 4-5 minutes.

Step 8/8

Unroll cake again. Fill one pastry bag fitted with a large tip with cream cheese mixture. Fill another pastry bag fitted with a large tip with the fruit spread. Then, pipe cream cheese and fruit mixtures onto the cake alternately in stripes. At the top and bottom edges, leave a margin of 2 cm (3/4 inch) free. Using the kitchen towel, roll the cake up from the wide side again. Refrigerate for 2-3 hours, then cut into slices and serve.