Preheat the oven to 150°C. In a bowl, mix 80g of the low-fat quark with the spelt flour, erythritol stevia mix, almond milk, and baking powder until well combined.
Beat the egg whites with a hand mixer until stiff and they look like a little cloud. Gently fold the beaten egg whites into the dough mixture bit by bit.
Spread the dough evenly onto a baking sheet lined with parchment paper, forming a rectangle about 1-2cm thick. Bake in the oven for 15 minutes.
Remove from the oven and immediately flip the baked sponge onto a clean kitchen towel. Carefully peel off the parchment paper and roll the sponge up while it is still warm. Let it cool completely.
For the filling, mix the remaining 250g of low-fat quark with the flavor powder. Dice the fresh strawberries (save a few slices for topping if desired) and fold them into the quark mixture.
Carefully unroll the cooled sponge, spread the strawberry quark filling evenly over it, and roll it back up with love. Optionally, top with extra strawberry slices and coconut flakes.
Cook it hands-free.
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