Buy all ingredients right below the recipe
INGREDIENTS FOR DOUGH
- 120 g baby spinach
- 60 g rapeseed oil
- 70 g milk
- Juice from half a lemon
- 4 eggs
- 100 g granulated sugar
- 190 g all-purpose flour
- Half a teaspoon baking powder
- Pinch of salt
INGREDIENTS FOR CREAM
- 500 g full-fat quark in a tub
- 80 g softened butter
- 2 tablespoons powdered sugar
- ¼ teaspoon ground vanilla
- Strawberries for serving
INSTRUCTIONS
- 1Preheat the oven to 170 °C and line a small baking sheet, approximately 40x30 cm, with parchment paper. Transfer the spinach to a blender, add oil, milk, and lemon juice, and blend until smooth. Whisk the eggs together with sugar in a stand mixer or with a hand mixer until light and fluffy; this takes several minutes. Once the eggs are whisked, quickly fold in the spinach mixture. Mix the flour with baking powder and salt and carefully fold it into the egg mixture using a spatula, just by lifting.
- 2Pour the dough onto the prepared baking sheet, smooth it out, and place it into the preheated oven for about 20 minutes or until the top is lightly golden to brown. Immediately after removing from the oven, flip the dough face down – the top of the dough – onto a clean kitchen towel. Carefully peel off the parchment paper; it should come off very easily. Roll the hot dough into a roll with the towel, starting from the shorter side, so that the dough is more tightly rolled and the roll is thicker, and let it cool completely.
- 3Once the sponge is cooled, prepare the cream. Whisk the softened butter with sugar and vanilla until foamy, then add the quark and whisk into a smooth and thick cream. Unroll the cooled roll and spread it completely with cream, reserving some cream for decoration. Roll the creamed sponge back up in the same direction it was rolled before.
- 4Finally, decorate with cream using a piping bag and top with strawberries and blueberries; you can also add nuts or pieces of the sponge.
