Choco Swiss Roll with Strawberries, yum yum

A group of people came to visit the other day and I had the hardest time figuring out what to bake for them. It's summer, which means our tiny place gets HOT, especially when there's more than two of us here, so I wanted something I could make the day before. Preferably something that is at its best when served the next day.

Suddenly, it hit me. A swiss roll! Perfect! Plus it gave me an excuse to get some fresh strawberries. Even better!

For the filling I used something that Wikipedia claims is quark in English. I remember trying to explain it to my New Zealander husband in our early days and he had no idea what I was talking about ("What? You put elementary particles in your food??"), so I don't know how familiar people outside of Europe are with it. It's a type of soft, sour cheese that hasn't been aged, if that helps. Wikipedia also gives the name "Fromage frais".

It's been aaages since I made one of these and I had forgotten how easy they are to make. I think I have a new love in baking. Sorry, muffins!


Choco Swiss Roll with Strawberries (about 18-20 slices)

3 eggs
1 1/2 dl (3/5 cup) sugar
3/4 dl (~1/3 cup) potato flour
2 tbsp cocoa powder
1 tsp baking powder

Filling
2 dl (4/5 cup) whipping cream
1 tsp vanilla sugar
2 tbsp sugar
250 g (~9 ounces) quark
3 dl (~1 1/4 cups) fresh strawberries

Beat eggs and sugar until thick and creamy. Mix the dry ingredients together, then fold into the egg-sugar mix. Pour into 30x40 cm (12x16 in) pan covered in baking paper. Bake for 5 minutes at 225 °C (437 °F). Turn out onto baking paper sprinkled with a thin layer of sugar. Peel off the baking paper the cake was baked on and let the cake cool.

For the filling, whip cream with the sugars until stiff. Fold the quark into the mixture and spread onto cooled cake. Chop the strawberries into suitable chunks and sprinkle on top of the cream mixture. Roll up the cake with the aid of the sugared baking paper. Cover the roll with the baking paper and plastic wrap, then place in fridge overnight. Cut the roll into slices right before serving and enjoy!