Creamy Raspberry And Apricot Cake - cooking recipe

Ingredients

4 None egg whites
1 cup granulated sugar
1 tbsp cornstarch
2 tsp vanilla extract
1 tsp white wine vinegar
None None powdered sugar, for dusting
1/2 lb quark or cottage cheese
1/2 lb mascarpone or whipped cream cheese
1 - 13.5 oz can apricot halves, drained and mashed
1/3 lb raspberries

Preparation

Preheat oven to 300\u00b0F. Line a 9 1/2 x 13 inch rimmed baking tray with parchment paper and thinly coat with oil. Whip egg whites to stiff peaks, gradually adding 1/2 cup sugar. Mix cornstarch, 1/3 cup sugar and 1 tsp vanilla extract and whisk into egg whites. Add vinegar and continue whisking until very firm and shiny. Transfer to prepared pan and smooth. Bake for 25-30 mins, until top is crispy. Allow to cool in the pan for 5 mins.
Place a piece of parchment paper on a wire cooling rack and dust with powdered sugar. Turn cake out onto prepared rack and discard parchment paper from bottom. Cover with a damp tea towel and allow to cool completely.
Beat quark (or cottage cheese, if using), mascarpone (or whipped cream cheese, if using), remaining sugar and vanilla extract until smooth. Spread over cooled cake, leaving a 1/3 inch border around edges. Drizzle with apricot puree then sprinkle with raspberries. Carefully roll up from one long side and chill for 1 hour. Dust with powdered sugar and serve immediately.