Strawberry Rose Cake

for cake bases

1. Separate the eggs. Beat the egg whites until stiff. Mix the egg yolks with 5 tablespoons of water, add the vanilla sugar and 200 g sugar and stir for about 5 minutes until creamy. Mix flour, baking powder and cornstarch and stir in.

1. Fold in the beaten egg whites.

1. Pour approx. 1/3 of the mixture into a round springform pan (28 cm in diameter) lined with baking paper. Spread the remaining mixture on a baking tray lined with baking paper (34 x 40 cm). One after the other in a preheated oven (electric stove: 200 °C/ convection: 175 °C/ gas

1. bake for about 10 minutes.

1. Remove from the oven and let the springform pan cool on a wire rack. Remove the square sponge cake from the edge, turn it out onto a tea towel sprinkled with sugar and peel off the baking paper. Roll up the sponge cake from the short side into a roll, unroll again after approx. 2 minutes.

Topping

1. Brush the sponge cake with strawberry jam and leave to cool.

1. Soak the gelatine in cold water. Mix the quark, lemon juice and 100 g sugar. Beat the cream until stiff. Dissolve the gelatine. Mix the gelatine with 5 tablespoons of the quark mixture, stir into the remaining quark. Fold in the cream.

1. Spread the cream, except for a little to decorate, on the square sponge cake and let it gel in a cool place for about 30 minutes.

1. Carefully remove the round sponge cake base from the tin, remove baking paper and place the base on a cake plate. Cut the sponge cake plate crosswise into strips approx. 5 cm wide. Roll up a strip and place it cut side down in the middle of the round sponge cake base.

1. Wrap the remaining strips around it one after the other. Finally, place a cake ring around it and refrigerate the cake for about 5 hours.

1. Wash, clean, drain and slice the strawberries. Spread the cake all over with the remaining quark cream. Place the strawberries on the cake in the shape of a flower. Decorate with mint.