Get ready to indulge in a delightful treat with this Strawberry Quark Roulade! Imagine a light and fluffy sponge cake rolled up with a creamy quark filling, adorned with fresh strawberries—it’s a heavenly dessert perfect for any occasion.
Strawberry Quark Roulade
Ingredients
- 5 eggs
- 150 g granulated sugar
- 1 packet vanilla sugar
- Pinch of salt
- 10 ml sunflower oil or rapeseed oil
- 40 ml milk
- 130 g all-purpose flour
- 1/2 packet baking powder (7g)
- FOR THE FILLING:
- 500 g quark (cream cheese)
- 500 ml heavy cream
- 2 tablespoons powdered sugar
- 1 packet vanilla sugar
- 1 packet whipped cream stabilizer
Instructions
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- Prepare the Sponge Cake: In a mixing bowl, beat the eggs, granulated sugar, vanilla sugar, and a pinch of salt until creamy, about 10 minutes.
- Gradually add the sunflower oil and milk while mixing at medium speed.
- Sift in the flour and baking powder, then gently fold them into the batter using a spatula.
- Pour the batter onto the prepared baking sheet and spread it evenly. Bake in the preheated oven for 7-10 minutes until golden brown.
- While the cake is still hot, flip it onto a damp kitchen towel and roll it up. Let it cool completely.
- Prepare the Filling: In a mixing bowl, combine the quark, heavy cream, powdered sugar, vanilla sugar, and whipped cream stabilizer. Beat until the mixture is firm and creamy.
- Unroll the cooled sponge cake and spread the quark filling evenly over it. Roll the cake back up.
- Use the remaining filling to coat the outside of the roulade. Decorate the top with a decorative pattern using the remaining filling.
- Finally, decorate with fresh strawberries as desired. Serve and enjoy this delightful Strawberry Quark Roulade!
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