- For the dough
- 4 eggs
- 125 grams sugar
- 75 grams Pastry flour
- 50 grams cornstarch
- sugar (for dusting)
Preheat the oven to 200°C (approximately 390°F).
For the dough: Separate eggs and beat yolks with half of the sugar until frothy. Beat egg whites with a pinch of salt until stiff, sprinkle in remaining sugar and continue to beat until the mixture is glossy and form stiff peaks.
Fold egg whites into egg yolk mixture. Combine flour and cornstarch. Gradually stir into dough. Spread dough on a baking tray lined with parchment paper. Bake for about 10 minutes.
Remove and release from pan onto a kitchen towel dusted with sugar. Remove parchment paper and roll up cake.
For the filling: Rinse rhubarb. Combine rhubarb, sugar and lemon juice in a pot and bring to a boil. Cook for 2 minutes, then remove from heat and let cool.
Beat cream, vanilla sugar and stabilizer until stiff. Stir in quark. Drain rhubarb, then fold into cream. Unroll cake and spread with rhubarb cream. Roll up again and set for 2 hours in the refrigerator. Remove, dust with powdered sugar, slice and serve.