- 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)
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.
Sift together flour and cornstarch. With a rubber spatula, gently fold into egg mixture.
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.
Lay a clean kitchen towel on the work surface and sprinkle evenly with remaining sugar.
Invert the jelly roll onto the kitchen towel. Brush paper with a little lukewarm water.
Carefully pull the paper off. Invert jelly roll, using the towel, and set aside.
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.
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.