Lemon Quark Roulade

Preheat the oven to 150 °C (convection) and line a baking sheet with parchment paper.

Separate the eggs and whisk the egg whites with 5 tbsp hot water until stiff.

Gradually sprinkle in 90 g sugar and continue beating until it has dissolved.

Briefly fold in the egg yolks until the mixture is even.

Mix (preferably sift) the flour and baking powder and gently fold in.

Spread the batter evenly over the baking sheet and smooth it out.

Bake the sponge for 12–15 minutes until lightly golden.

Sprinkle a clean tea towel with sugar, turn the sponge onto it, carefully peel off the parchment and roll the sponge tightly using the towel.

Let the rolled sponge cool completely on a wire rack.

In the meantime, wash the lemon with hot water, finely grate the zest and squeeze out the juice.

Stir the quark with powdered sugar, lemon juice and lemon zest until smooth.

Whip the cream with stabilizer until stiff and gently fold into the quark cream.

Carefully unroll the sponge, spread the cream evenly over it and use the towel to roll it up tightly again.

Chill the roulade for at least 60 minutes, then dust with powdered sugar before serving.