Strawberry Swiss Roll

Heat oven at 200° C.

Line baking tray with baking paper.

Whisk eggs, sugar and salt until light and creamy.

Mix sieved flour and almonds in a bowl.

Fold flour mix in egg mixture.

Spread dough evenly on pepared baking tray.

Bake in preheated oven for about 10 minutes.

Put a wet tea towel on surface.

Turn the ready-baked sponge cake immediately onto the prepared tea towel.

Wipe over the baking paper with a damp cloth. Peel the baking paper flat.

Fold in the sides of the tea towel and roll it with the sponge. Leave to cool.

For the filling: dice 150g strawberries and puree 150g strawberries with lemon juice.

Soake gelatine powder in 3 tbsp water.

Heat gelatine over bain-marie or in microwave (carefull, only some seconds!) until fluid.

Whisk cream until it is stiff.

Mix curd(quark) and powdered sugar shortly.

Add strawberry puree.

Fold in whisked cream.

Put a tbsp of the filling in the gelatine, mix. Stirr the gelatine in the filling. (So it don't get lumpy.)

Last, add the diced strawberries.

Allow the finished strawberry filling to set briefly.

Unroll the cooled sponge.

Spread the filling on sponge. Leave 2 cm at the end. (If necessary, wait briefly until the filling has seted.)

Roll-in the swiss roll carefully.

Put in fridge and leave to cool for minimum 3 hours.

For the decoration whip the cream until lightly stiff, add powdered sugar and whip til stiff.

Cut the ends of the swiss roll. Dust the swiss roll with powdered sugar and place on a plate.

Fill whipped cream in piping bag and decorate.

Finish with halved strawberries.