INGREDIENTS :
For the dough:
5 eggs
1 pinch(s) of salt
100 g sugar
75 g flour
30 g starch
1 pinch baking powder
Icing sugar
For the filling:
5 sheets of gelatine
150 g natural yogurt
250 g low-fat quark
1 organic lemon
150 g whipped cream
75 g sugar
PREPARATION:
1. Preheat the oven to 200 °C top/bottom heat. Line the baking tray with baking paper.
2. Separate eggs for the dough. Beat the egg whites with salt until stiff and sprinkle in 70 g of sugar.
3. Beat the egg yolks with the remaining sugar until foamy,
carefully fold in the egg whites. Mix the flour with starch and baking powder and fold in as well.
Spread on the baking tray and bake in the hot oven for about 10 minutes.
4. Spray kitchen towel with water.
Turn the sponge cake onto the kitchen towel with baking paper.
Brush the baking paper with cold water and carefully remove it after 20 seconds.
Roll up the sponge cake with the kitchen towel and let it cool.
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
ADVERTISEMENT
