Sponge Cake Roll with Raspberry Filling
- For the sponge cake
- 4 egg yolks
- 4 egg whites
- 100 grams sugar
- 1 packet Vanilla sugar
- 100 grams Pastry flour
- 1 tablespoon cornstarch
- 4 tablespoons warm water
- For the filling
- 300 grams Whipped cream
- 2 packets whipped cream stabilizer
- 250 grams Quark
- 70 grams sugar
- 300 grams fresh Raspberries
- For decorating
- 100 grams slivered almonds
Preheat the oven to 180°C (approximately 350°F).
Be sure to measure all ingredients accurately and follow the instructions precisely. Sprinkle a baking sheet with a little water and line with baking paper.
For the sponge cake: Separate the eggs. Whisk the egg yolks with the warm water, half of the sugar and the vanilla sugar until fluffy. Beat the egg whites until they just begin to stiffen and then sprinkle with the remaining sugar, continue beating until stiff. Fold the egg whites into the egg yolk mixture. Sift the flour and the cornstarch over the egg mixture and stir to combine. Spread the dough on the prepared baking sheet and bake in the preheated oven for 10-12 minutes on the middle rack .
Take the cake out of the oven and turn out onto a tea towel sprinkled with sugar. Remove the baking paper from the cake and replace it with a damp kitchen towel. Roll up the cake and let it cool.
For the filling: Whisk the heavy cream with 1 tablespoon of sugar and the whipped cream stabilizer and beat until very stiff. Fold the quark and the remaining sugar smooth into the whipped cream and chill. Rinse the berries and pat dry.
For decorating: Toast the sliced almonds in a dry skillet. Chop about half of the almonds into smaller pieces and set the other half aside.
Gently unroll the well-cooled sponge cake and remove the damp kitchen towel. Spread the cream mixture over the cake, cover with the berries and sprinkle with the chopped almonds. Reroll the cake and let it chill for at least 2 hours. To serve, sprinkle with the remaining sliced almonds and cut into pieces.