Gypsy's Arm Cake Roll (Swiss Roll) vs German Cheesecake (Käsekuchen)

Both desserts draw on eggs, milk, sugar, cornstarch, butter, lemon zest and vanilla, but put them to very different work. The Gypsy's arm whisks eggs and sugar into a light sponge scented with lemon zest and vanilla, bakes it thin and rolls it warm, then fills it with a cinnamon-infused pastry cream thickened with cornstarch, or alternatively with jam, under a dusting of icing sugar. The Käsekuchen pairs a buttery, lemon-scented shortcrust with a creamy quark filling bound by a cornstarch-and-milk mixture, baked slowly until just set. One is airy and spiralled; the other is rich and sliced in firm wedges.