Und so geht's:

For the hearts:

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

2. Beat the egg white with sugar until stiff, stirring in Colour Mill Hot Pink to taste.

3. Sift the flour and carefully fold it in.

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

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

The sponge:

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. Stir in Colour Mill Baby Pink to taste.

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

5. Spread the sponge batter evenly over the pre-baked hearts.

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

7. Place a second towel on top, turn out again – so the hearts are on the outside – and roll up loosely. Let cool completely.

The cream:

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 whipped cream, chill in the fridge for 15 minutes.

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

Finishing:

1. Carefully unroll the sponge, spread with the cream, and top with fresh strawberries or raspberries as desired.

2. Roll up from the short side.

3. Decorate with the remaining cream, strawberries, and Happy Sprinkles – your sweet Mother's Day moment is ready! 💖