Strawberry Charlotte Dessert Roll

For the biscuit, beat eggs with sugar and vanilla sugar for about 3-4 minutes until the mixture becomes thick. Line a baking sheet with parchment paper. Preheat the oven to 180°C (convection: 160°C). Mix salt with flour and baking powder, then gradually fold into the egg mixture. Spread the batter onto the baking sheet and smooth out.

Bake in the preheated oven for about 15 minutes. Place a clean kitchen towel on the work surface and sprinkle with some sugar. Turn the still warm biscuit onto the kitchen towel. Remove the parchment paper and let cool for about 10 minutes. Spread the biscuit with strawberry jam. Using the kitchen towel, roll the biscuit as tightly and seamlessly as possible along the long side. Cut the biscuit roll into pieces about 2-3 cm wide (yields about 20 pieces).

For the filling, wash the strawberries and remove the stems. Puree 200 g of the strawberries with an immersion blender. Dice the remaining 300 g of strawberries and set aside. Soak the gelatin sheets in cold water for a few minutes according to package instructions. Squeeze the gelatin sheets well and let them dissolve with 1 tbsp of low-fat quark in a saucepan over low heat.

Whip the heavy cream until stiff and set aside. Mix the remaining low-fat quark with sugar and vanilla sugar. Add the gelatin mixture to the quark and mix. Also mix in the strawberry puree and fold in the stiffened cream. Fold in the set-aside diced strawberries. Line a bowl (about 20 cm in diameter) with plastic wrap. Place the cooled biscuit pieces in the bowl to completely line the sides.

Pour the cream mixture over and smooth out. Finish with the remaining biscuit pieces as the base. Cover with plastic wrap and let harden overnight.

Remove the top plastic wrap, invert onto a cake plate. Remove the plastic wrap and serve chilled.