Strawberry Dome Cake

Preheat oven to 150 °C fan and line two baking sheets with baking paper.

Separate the eggs and put the egg whites into a large, clean bowl.

Whip the egg whites with 5 EL hot water until stiff, then gradually add 180 g sugar and continue whipping until the sugar has dissolved.

Briefly fold in the egg yolks until just combined.

Mix the flour with the baking powder and gently fold it into the mixture to keep as much air as possible.

Divide the batter evenly between the two sheets and spread it smooth.

Bake both sponge sheets in the oven for about 15 minutes until pale golden.

Briefly heat the strawberry jam with 3 EL water and stir until smooth.

Sprinkle a clean tea towel with sugar, turn one sponge sheet out onto it and peel off the baking paper.

Spread the sponge thinly with the warm jam and, using the towel, roll it up very tightly; cool on a rack.

Spread the second sponge sheet with jam in the same way and roll into a roulade, then let cool.

Wash, hull and finely purée the strawberries with the lemon juice.

Soak the gelatin sheets in cold water for 10 minutes.

Beat together the vanilla yogurt, low-fat quark, strawberry purée and sugar until creamy.

Squeeze out the gelatin, dissolve it in 2 tbsp of the cream mixture over low heat, then stir it into the remaining cream and chill.

Whip the cream together with 1 egg white until stiff.

As soon as the strawberry cream begins to set, gently fold in the whipped cream.

Line a bowl with cling film.

Cut the roulades into slices about 1 cm thick and line the bowl tightly with them, including the sides.

Pour in the strawberry cream and chill for 30 minutes.

Cover with the remaining sponge and refrigerate the cake for at least 5 hours.