Currant and raspberry Swiss roll

1.

Separate the eggs, beat the egg whites and 4 tablespoons of water until stiff. Sprinkle in sugar. Stir in egg yolks one at a time. Mix the flour, cornstarch and baking powder and sieve onto the egg foam mixture.

2.

Add lemon zest and fold in loosely. Spread on a baking sheet lined with baking paper (approx. 39x33 cm) and bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 10-12 minutes.

3.

Immediately fall onto a clean, damp tea towel and peel off the baking paper. Wrap the biscuit in the cloth and allow to cool. Soak the gelatine in cold water. Wash the currants, drain well and set aside a few panicles to decorate.

4.

Pluck the remaining currants from the stems. Sort out the raspberries and set aside approx. 100 g for decoration. Weigh and puree 200 g raspberries. Strain through a sieve and stir together with the quark and sugar in a bowl.

5.

Squeeze out the gelatine, dissolve it, mix with the cassis liqueur and then stir into the quark mixture. Put in a cool place. Whip 125 g cream until stiff. When the quark mixture starts to gel, fold in the cream and spread the filling onto the sponge cake.

6.

Sprinkle with the remaining 200 g raspberries and currants and roll up from the long side. Cover and chill for at least 4 hours. Beat the rest of the cream and vanilla sugar until stiff.

7.

Spread 2/3 of the cream on the Swiss roll. Pour the rest of the cream into a piping bag with a star nozzle and decorate the roll with cream tuffs, remaining raspberries and black currant panicles. Sprinkle with pistachios and decorate with lemon balm if necessary.