Raspberry Cream Jellyroll Cake
- For the cake
- 5 eggs
- 125 grams sugar
- 100 grams Pastry flour
- 50 grams cornstarch
- sugar (to dust kitchen towel)
Preheat oven to 200°C (approximately 400°F).
For the cake, separate eggs and beat yolks with about two-thirds of the sugar until creamy. Beat egg whites with a pinch of salt until stiff. Sprinkle remaining sugar over egg whites and beat. Fold egg white mixture into egg yolk mixture. Sprinkle flour and cornstarch over egg mixture and fold in with a whisk. Spread batter on a baking sheet lined with parchment paper and bake 10-12 minutes.
Sprinkle sugar over a large kitchen towel. Invert cake on towel and moisten parchment paper with cold water. Gently peel parchment paper off cake. Using the kitchen towel, immediately roll up cake and allow to cool.
For the filling, soak gelatin in cold water. Rinse raspberries and pat dry. Mix mascarpone, quark, sugar and lemon juice until smooth. Squeeze gelatin and heat in a small saucepan with raspberry liqueur to dissolve. Stir 3 tablespoons mascarpone mixture into gelatin mixture to temper, then stir gelatin mixture into remaining mascarpone mixture. Beat cream until stiff and fold with raspberries into mascarpone mixture.
Carefully unroll cooled cake and spread with filling. Using the kitchen towel, roll up cake. Cover cake and refrigerate until chilled through, at least 3 hours.
Dust cake with powdered sugar and cut into pieces to serve.