Rose Crepe Cake

Whisk the eggs together with the sugar and salt. Stir in the sour cream and baking soda. Mix well.

Fold in the flour. Whisk thoroughly and pour in the warm milk. Add the vegetable oil. Cook the crepes. While they are still hot, brush the edges with butter.

Spread the quark filling over the cooled crepes, leaving a small border at the edges. Spoon a little jam onto the first 4 crepes, leaving the remaining 4 plain. Fold each crepe in half, then spread quark over the bottom half of the folded crepes.

Arrange 4 crepes in a row, overlapping the edges slightly. Roll them up into a log and place upright on a serving plate. Wrap the remaining 4 crepes around the center one by one to form the rose shape.