Tree trunk with cottage cheese mousse

Preheat the oven to 200ºC.

Beat 4 egg yolks. Beat the egg whites stiffly in a fat-free bowl and add 100 grams of sugar and the lemon zest slowly. Fold the 4 beaten egg yolks through this mixture and lightly scoop the flour through.

Pour this batter onto a griddle covered with parchment paper and smooth the top with the convex side of a spoon. Bake this biscuit base in the oven for 12-15 minutes.

Allow to cool with a damp tea towel covered on the baking sheet.

Soak the gelatin in plenty of cold water. Beat the remaining 2 egg yolks with the rest of the sugar into a light, frothy cream.

Heat 25 ml of grape juice to a low setting and dissolve the well squeezed gelatine. Do not beat the whipped cream completely. Add the egg mixture to the lukewarm juice while stirring. Fold in the curd cheese and whipped cream.

Remove the tea towel from the biscuit. Turn the baking sheet on a sheet of parchment paper and pull off the top parchment paper. Turn the biscuit base over again so that the light side is underneath and drizzle with the rest of the grape juice.

Put half of the cottage cheese mousse in a strip in the middle of the dough and roll up a bit. Spread the jam and roll over the last piece of dough using the baking paper.

Put the roll with the remaining curd mousse in the fridge for 15 minutes.

Remove the baking paper and brush the roll with the rest of the curd cheese mousse. Pull the ridges with a damp fork and sprinkle the tree trunk with the chocolate curls.