Rolled Cake with Top Cheese and Physalis

For the rolled cake, beat the yolks with the sugar, salt and a little water until foamy. Add the flour, cornmeal and baking powder and fold in the egg whites. Place greased baking paper on a cake tray and spread the batter evenly until the tray is completely covered. Bake the dough for about 12 to 15 minutes at 200°C. For the filling, drain the curd, pass it through a sieve if necessary and set aside. Heat the remaining yolks together with the sugar, milk and grated lemon zest and stir until thickened. Make sure that it does not start to boil. Soak the gelatin in cold water and squeeze it out. Add the gelatin to the mixture for the batter and stir until everything is dissolved.

Let the filling cool until it is lukewarm. Add the cheese and the whipped cream for the gelatin binds. Spread the filling evenly over the cake. Spread over this the physalis you picked up from the lanterns and press down lightly. Roll up the cake when the filling starts to stiffen. Decorate the rolled cake with powdered sugar.

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