Quark And Cream Roulade

Preheat oven to 400 °F (200 °C).
Prepare the sponge cake batter according to the recipe.
Line a baking sheet with parchment paper, spread batter on baking sheet, and bake for 12–15 minutes.
Remove from oven and overturn the still hot cake onto parchment paper sprinkled with granulated sugar.
Carefully pull the parchment paper from the bottom of the cake.
Beat the egg yolks with confectioner’s sugar, vanilla sugar, and orange zest until creamy.
Add cold water to the gelatin, remove excess water, and dissolve in rum in a double boiler.
Beat the egg whites, add granulated sugar, and beat to stiff peaks.
Mix the quark with sour cream until smooth and mix in the egg yolk and rum.
Alternately fold the whipped cream and egg whites into the quark mixture.
Spread the cream on the cake and sprinkle raisins on top.
Without rolling it up, chill the roulade briefly.
Then roll it up with the help of the paper, wrap tightly in parchment paper, and chill for 2–3 hours.
Unwrap from the paper, dust with confectioner’s sugar, and slice.

Ingredients