Ingredients:
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5 egg(s), separated
2 tbsp water, hot
100g sugar
1 pack vanilla sugar
100g flour
1 teaspoon Baking powder
50 g cornstarch
3 sheets of gelatin, white
500 g low-fat quark
100g sugar
1 pack vanilla sugar
1 lemon(s), juice and zest
200 ml cream
powdered sugar
Preparation:

1. Simply separate the eggs. Beat the egg whites with 2 tablespoons of warm water. Beat egg yolks, sugar and vanilla sugar until creamy.
2. Then add the stiffly beaten egg white to the egg yolk. Mix the flour, baking powder and cornstarch, sieve into the egg mixture and fold in carefully.
3. Now spread the dough onto a tray lined with baking paper, bake at 200°C for approx. 15 minutes and, while still hot, turn it out onto a sugared tea towel, roll it up and let it cool.
4. Then soak the gelatine for the filling. Mix the quark, sugar, vanilla sugar, lemon juice and zest. Squeeze out the gelatine, dissolve it and stir it drop by drop into the curd mixture and keep it cool. Whip cream. As soon as the lemon mixture begins to solidify, fold in the cream.
5. Unroll the sponge cake, spread it with cream, roll it up again and chill for about 3 hours. Dust the roll with powdered sugar