OVERVIEW

Preparation

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  Separate the eggs, whisk the egg whites with a pinch of salt. Beat the egg yolks with the sugar until creamy. Mix and sieve the flour, starch and cocoa. Now fold the egg whites and flour mixture alternately into the egg yolk mixture. Line the baking tray with baking paper, spread the sponge mixture on top and smooth out. Bake in the oven at 180° fan for approx. 10 minutes.
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  Turn the sponge out onto a second sheet of baking paper, leave to cool slightly and then carefully remove the first sheet of baking paper from the sponge. Then turn the sponge base over together with the second baking paper and carefully roll it up from the long side (so that the sponge base can be shaped in the right direction).
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  For the cream, soak the gelatine in a bowl of cold water according to the instructions on the packet. Then heat the squeezed out gelatine with the elderflower syrup in a small pan. Then stir the liquid gelatine into the Exquisa QuarkCreme Natur and chill briefly to allow the gelatine to set. In the meantime, wash the strawberries, drain, hull and cut into small cubes.
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  Carefully roll up the sponge roll. Smooth out the Exquisa quark cream on top. Spread the strawberries lengthwise along the bottom edge. Carefully roll up the roll again. Wrap in cling film and leave to set in the fridge for at least 4 hours.
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  For the decoration, chop the chocolate, melt over a bain-marie and then pour the glaze over the sponge roll. Cut the strawberries in half and top the sponge roll with them. Remove the sponge roll from the cling film and place on a plate. Pour the chocolate icing over the sponge roll. Wash the strawberries, drain and cut in half. Top the sponge roll with the strawberry halves.