Fruit and Cheese-Filled Jellyroll
- For the sponge
- 1 pinch
- 150 grams
- 150 grams
Sugar (to sprinkle)
- For the filling
- 3 sheets
- 200 milliliters
organic Lemon (zested and juiced)
- 250 grams
- 2 tablespoons
- 150 milliliters
- 50 grams
For the sponge: Preheat the oven to 200°C (approximately 390°F). Line a jellyroll pan with parchment paper. Sprinkle a kitchen towel with sugar and set aside.
Separate the eggs. In a bowl, beat the egg whites with salt until stiff. In another bowl, beat the yolks with sugar until thick and creamy. Fold the egg whites into the yolks and gently fold in the flour. Scrape the batter into the pan and smooth the top. Bake until the cake starts to pull away from the sides and the top springs back when lightly touched, about 12 minutes. Turn out onto the kitchen towel, remove the parchment paper and roll up into the towel from one long side. Let stand until cool, about 1 hour.
For the filling: Soak the gelatin in cold water. Heat the cherry juice in a small saucepan, squeeze the gelatin and add it to the pan, stirring until dissolved Line a shallow dish with plastic wrap and pour the cherry mixture over to a 1 cm (approximately 3/8 thickness. Refrigerate until set, about 2 hours. Cut into strips. Peel the pear, quarter, remove the core and dice small, toss with the lemon zest and juice. Stir in the quark and vanilla sugar. In a bowl, whip the cream to stiff peaks and fold into the quark mixture.
Unroll the cake and spread with the jam. Spread the pears quark mixture over and place the cherry jelly on one edge of the cake. Roll up from one long end and refrigerate at least 2 hours before serving.