Swiss roll with lemon and curd filling, everyone is speechless!


For the sponge cake dough:

4 eggs
120g sugar
1 teaspoon vanilla extract
120g flour
1 teaspoon baking powder
A pinch of salt
For the filling:

250 g quark
80g powdered sugar
Juice and zest of 2 lemons
200 ml cream, whipped until stiff
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