Sweet egg roll

Ingredient

4 eggs

20g sugar

salt

200g sliced smoked salmon

50g flour

40g cornflour

1 teaspoon baking powder

200g cream cheese

1-3 teaspoons Wasabi horseradish - measure this to your personal taste.

Some like it really spicy others prefer it mild.

250g Quark/Curds - Freya and Paul have a great recipe to make your own curds here.

4 tablespoons dill - finely chopped

2 teaspoons mustard

a handful of breadcrumbs

Method:

Pre-heat oven to 200 degrees Celsius. Line a baking tray (40 x 35 cm) with baking paper.
In a bowl whisk eggs, sugar and 1 teaspoon salt with an electric blender/whisk until the mixture is thick and creamy. This will take about 7 to 8 minutes. Sieve the flour, cornflour and baking powder into the mixture and with a spatula or a hand whisk incorporate into the batter. Blend in 2 tablespoons dill.
Pour the batter into the baking tray, spreading it evenly across the tray. Bake in the oven for 6 to 8 minutes. Take out and allow to cool a little.
Place a kitchen towel on the counter and sprinkle with a few breadcrumbs. Tip the egg biscuit base onto the towel so that the baking paper is on top. Rub the baking paper with a wet cloth. This trick helps to remove the baking paper more easily from the biscuit base.
In a separate bowl mix the cream cheese, Washable horseradish, mustard and quark together. Add a bit of salt and the rest of the dill. Spread the cream cheese mixture onto the egg biscuit base, smoothing it with a rubber spatula. Place the sliced salmon on top.
Using the tea towel gently roll the entire base. Wrap firmly in some plastic wrap and cool in the refrigerator for at least an hour.
Cut in thick slices and serve with some hone mustard sauce.

Notes:

The sugar is to balance the sharp flavors of the Wasabi and mustard.
The batter will become light and fluffy when you mix it using a hand whisk.
Moistening the baking tray with some water and then place the baking paper on the baking tray. This fixes the baking paper on the tray and avoids it from sliding back and forth.