The eggs in this recipe make for a high biotin content (which benefits the skin, hair and fingernails). The Quark cheese brings valuable protein to this dessert. If you prefer raspberries, strawberries or other fruit, you can of course replace the cherry jam with your favorite fruit jam.
To make the sponge cake: Cover a baking sheet with parchment paper. Beat the eggs, 50 g sugar and salt with a hand mixer at the highest level for about 7-8 minutes (until creamy).
Gently fold the flour and cornflour into the composition, using a rubber spatula.
Add the cake batter on baking paper and spread thin with a palette. Bake in the preheated oven at 200 degrees C on the 2nd shelf from the bottom for about 6-8 minutes.
Place a kitchen towel on the work surface and sprinkle evenly with the remaining sugar.
Add the biscuit base on the cloth. Brush the baking paper with a little warm water.
Pull the baking paper out. Roll the biscuit base using the cloth, and set aside.
Rinse the lemon in hot water, wipe dry and finely grate the peel. Cut the lemon in half, squeeze out 1 half. In a bowl, add 2 tsp lemon juice, lemon zest, Quark, cream cheese and maple syrup. Beat the mixture using a hand mixer for about 4-5 minutes (until creamy).
Unroll the biscuit rolls. Using a piping bag, add the cottage cheese and jam, alternately adding stripes on the biscuit.Leave a 2 cm margin at the top edge. Roll the biscuit again from the wide side, using the kitchen towel. Refrigerate for about 2-3 hours, then cut into slices and serve.
Calories: 275 Fat: 5 g Carbohydrates: 48 g Sugar: 25 g Fiber: 0.5 g Protein: 8 g Cholesterol: 101 mg
WW Points Plus: 7 WW Old Points: 6
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