Chocolate Roulade with Bananas and Quark Cream

Preparation of the Dough

• 1
  Preheat the oven to 180 °C top/bottom heat. Line a baking sheet with baking paper.
• 2
  Prepare two large bowls. In the first bowl, beat the egg whites with a pinch of salt until stiff. In the second bowl, beat the egg yolks with the cane sugar until frothy and a light mixture forms. Then stir in the lemon zest.
• 3
  Sift the spelt flour and baking cocoa into the egg yolk mixture and carefully combine. Finally, gently fold in the egg whites in stages to keep the dough light and airy.
• 4
  Spread the dough evenly on the prepared baking sheet and bake in the preheated oven for approx. 10–12 minutes. Remove the finished sponge cake base from the oven and let it cool completely.

Filling and Finishing

• 1
  Meanwhile, prepare the cream: Stir the quark, cream cheese, and honey in a bowl until smooth and a homogeneous mixture forms.
• 2
  Spread the cream evenly on the cooled base. Place the peeled bananas lengthwise along the edge where rolling will begin. Carefully but tightly roll up the roulade.
• 3
  Let the finished chocolate roulade set in the refrigerator for at least 2 hours. Before serving, slice and enjoy.