Spiral Cake with Berries

Preparation

1. Separate eggs. Whip the egg-white and 3 tbsp. of water until stiff, while gradually adding 100 g of sugar. Mix in the egg yolks one at a time. Mix flour, starch and baking soda, sieve onto the egg cream and gently fold in. Spread the mixture onto a baking tray covered with baking parchment (approx. 32 x 39 cm) and spread until smooth. Bake in the pre-heated oven (electric oven: 200°C/ circulating: 175°C/ gas: please see manufacturer information) and bake for 8–10 minutes. Take the sponge cake out of the oven and turn-over onto a moist tea-towel sprinkled with sugar. Carefully pull-off the backing parchment and fold the towel over the edges of the cake. Allow the sponge cake to cool.

2. Mix the cream cheese, quark, vanilla sugar, lemon juice, 300 g of sugar and cream stiffener. Spread 250 g fruit-of-the-forest fruit spread over the sponge cake. Spread half the quark cream. Place the remaining cream in the fridge. Cut the sponge cake lengthwise into 4 equally wide strips. Carefully roll-up the first strip, place the cut surface face-down on a cake plate. Lay the remaining strips around it in a spiral form. Place a cake ring firmly around the cake and place in the fridge for approx. 45 minutes.

3. Stir the remaining quark cream until smooth. Remove the cake ring and apply the quark cream around the cake. Place the cake in the fridge for approx. 45 minutes.

4. Select the blueberries and raspberries you want to use. Clean, wash and quarter the strawberries. Mix the prepared fruits and 2 tbsp. of fruit-of-the-forest fruit spread and apply to the cake. Decorate the cake with lemon balm.

Preparation time: approx. 45 minutes.
Waiting time: approx. 2 hours and 30 minutes.
Each piece has approx. 1930 kJ, 460 kcal. Protein 14 g, fat 17 g, carbohydrates 60 g