Und so geht's:

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1. Preheat the oven to 100 °C top/bottom heat.

2. Beat the egg whites with sugar until stiff.

3. Sift the flour and fold in carefully. Then divide the mixture and carefully tint one portion a darker shade with the Colour Mill color for the center and a lighter one for the petals.

4. Fill the mixture into a piping bag and first pipe small dots for the flower centers onto a baking sheet lined with parchment paper (approx. 37×33 cm).

5. Then pipe four hearts around each dot to create little flowers.

6. Bake in the oven for approx. 10 minutes, then remove.

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1. Preheat the oven to 210 °C top/bottom heat.

2. Beat the eggs with sugar and a pinch of salt for approx. 10 minutes until pale and creamy.

3. Sift the flour and carefully fold in with a spatula until no more lumps are visible.

4. Spread the sponge batter evenly over the pre-baked flowers.

5. Bake for 9 minutes, remove from the oven immediately, turn out onto a clean kitchen towel and peel off the parchment paper.

6. Place a second towel on top, turn it out again – so the little flowers end up on the outside – and loosely roll it up. Let cool completely.

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1. Whip the cream with the cream stabilizer until stiff.

2. Mix the quark with powdered sugar, vanilla extract and lemon zest.

3. Fold in the cream, chill in the fridge for 15 minutes.

4. Set aside about 6–7 tbsp of cream for decorating.

5. And if desired, fold frozen blueberries into the filling for an extra fruity kick.

6. In the meantime, the Happy Drip Soft Lilac can be warmed according to the instructions on the bottle and poured into the silicone mold, so the small chocolate bars can cool completely; these can also be placed in the freezer.

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1. Carefully unroll the sponge and spread with the cream.

2. Roll it up from the short side.

3. Decorate with the remaining cream, fresh blueberries, the small chocolate bars and Happy Sprinkles. 💙