Then add the yolks one by one and mix with a spoon ...

Separately, mix flour, starch, baking powder and sift to the protein mass ...

Stir everything thoroughly with a spoon and get the finished dough ...

We cover the baking sheet with parchment, grease it with vegetable oil and pour the dough ...

Smoothing out carefully...

And bake in a preheated oven at 200 * C for about 10-15 minutes ...

Taking off parchment paper...

Carefully put the biscuit on a towel and roll it together into a roll. Leave it like this until it cools...

And in the meantime, prepare the cream. We mix 200 ml of milk and condensed milk ...

We put on fire, bring to a boil and cook for about one minute, stirring constantly. Remove the milk mixture from the heat and immediately add the swollen gelatin ...

Stir the mixture until the gelatin dissolves and then let it cool to room temperature. Then add cream cheese. I used "Philadelphia", but any other similar cheese will do (like Mascarpone, Boursin, Almette (Hohland), Buko, Rama Creme Bonjour, etc. options will work) ...

Beat everything for about three minutes and put the cream in the refrigerator for about 40 minutes. During this time, the cream will begin to thicken. After that, it must be removed and stirred with a whisk until smooth ...

We unfold the biscuit and grease it with cream (you can additionally soak it a little). We leave a little cream for the top ...

Gently fold and put in the refrigerator for 30 minutes until the cream hardens. You can wrap the roll in cling film. I fastened it for reliability in several places with toothpicks ...

Then we take out the roll, grease it with the remaining cream and sprinkle with grated chocolate on a fine grater ...

I cooked this roll for the first time, but the result was very satisfied. It turned out not only tasty, but also beautiful ...

The cream turns out very gentle, not cloying and tasty. I wanted to try adding coconut flakes to it next time and do not sprinkle the roll on top, but pour melted chocolate. Maybe my ideas will come in handy!) Bon appetit to everyone!

Cooking time: PT03H00M 3 hours

Hi all!

Today I will tell you a recipe for a wonderful biscuit roll with cream.

There are a lot of recipes for biscuit roll, but in all of them you need to either roll the hot biscuit with a roll and cool it in this form, then unfold it, grease it with cream and roll it up again, or the cake must be soaked. This is all very impractical in my opinion.

The main distinguishing feature of this roll from the rest is that it rolls up cold and does not break! Yes, you will have to tinker a little at the stage of preparing the dough. But trust me, it's worth it!

In addition, its preparation will require a modest set of products:

• for the test:
• 3 eggs
• 75 g sugar
• 75 g flour
• for cream:
• 125 g butter at room temperature
• 100 g powdered sugar (preferably finely ground)
• 50-100 ml milk (boil and cool to room temperature)
• vanillin

In principle, you can use any cream that you like - even whipped cream! But I suggest cooking, it is prepared quickly and from available products, but it turns out incredibly tender and tasty!

We preheat the oven to 180-200 ° C and put a saucepan of water for a water bath on the stove, bring to a boil and reduce the heat to a minimum.

The original recipe suggested using a 33x23 cm mold, but I didn’t have one, and therefore I took 40x30 cm. The cake turned out to be quite thin, if you want the cake to be thicker - either add 1 more egg and 25 g of sugar and flour each, or use a smaller pan.

Line the baking dish with baking parchment.
Beat the eggs and sugar in a heat-resistant glass bowl until a fluffy homogeneous mixture is obtained.

Place the bowl over a saucepan of simmering water and whisk until the mixture is thick and light in color.

Remove the bowl from the saucepan and continue beating until the mixture cools and trails with the raised mixer attachment.

Add the sifted flour and gently mix the dough with a plastic spatula.

Pour the batter into the mold and bake for 10-12 minutes.

The dough should rise and spring back when pressed.

We take out the finished cake from the oven and sprinkle with refined sugar, cover with parchment paper.

We turn the biscuit onto a sheet, without removing it from the mold, and leave to cool.

When the cake has cooled, remove the form and carefully separate the parchment and, if necessary, trim the edges.

To prepare the cream, combine all the components and beat with a mixer until the mass becomes homogeneous, pearly in color. Approximately 3-5 minutes.

Brush the biscuit with cream and roll up.

First, prepare the cream: combine milk, half sugar (70 grams) and vanilla sugar in a ladle or saucepan, put on fire and heat to a boil, remove from heat and cool slightly.

Pour the mixture into a ladle and put in a water bath, beat for 4-5 minutes until lightly thickened. Remove from the water bath and beat for another 2-3 minutes, then cool to room temperature (mandatory!).

Beat the softened butter until fluffy and, without ceasing to beat, gradually pour in the lezon - the milk-egg mixture (once again, I note that the milk-egg mixture should not be hot, otherwise the butter will melt and the cream will be liquid. It should have the same temperature like oil). Whisk cream until smooth and refrigerate.

To prepare the biscuit, beat the eggs and sugar for 10-15 minutes until fluffy, airy, creamy.

Then, beating at a low mixer speed or manually with a spatula, gradually add the sifted flour with starch with a tablespoon. Stir until the flour mixture is evenly distributed.

Put the dough on a baking sheet (size 36x30 cm), covered with parchment, flatten. Bake in an oven preheated to 220 degrees for 10-15 minutes. Willingness to determine the slightly golden color.

Take out the finished biscuit and immediately roll it into a roll together with parchment, wrap it in a towel and let it cool slightly.

Then carefully unfold the roll, free from parchment (put on clean parchment), sprinkle with impregnation (dissolve condensed milk in boiling water), grease the entire surface with 2/3 of the cream.

Roll up again with parchment paper.

Wrap the finished roll in parchment, place on a cutting board and refrigerate for at least 1 hour.

When serving, cut the delicious creamy nut roll into portions.

Happy tea!

Mix flour and cocoa powder, sift. Beat the eggs with a mixer until fluffy foam, gradually pouring sugar with vanilla essence. Beat for 5 minutes. In two or three doses, add flour with cocoa to the beaten egg mass, mix.

Line a baking sheet measuring 38/33 cm with baking paper, if in doubt about the quality of your paper, grease with oil. Lay out the dough, smooth and place in a preheated oven to 180 degrees. Bake for 10-12 minutes, do not overdry the biscuit.

Remove the finished cake from the baking sheet along with the paper, cover it with a towel on top and roll it together with the paper and towel. Leave to cool for 2 hours.

While the biscuit is cooling, prepare the cream: beat the butter with 170 g of condensed milk with a mixer until fluffy at room temperature. Milk and butter should be at the same temperature. Add the amount of condensed milk to taste ... sweetness to your taste. Then add cottage cheese, mix.

Unroll the cooled biscuit, remove the towel. Spread cranberry jam sponge cake TM "Maheev" so that the cranberries are evenly distributed over the biscuit cake. Then gently apply butter cream on top. I do this with a piping bag with a round nozzle so the cream can be applied evenly over the entire surface. Roll up the roll and refrigerate for 2-3 hours.

Cover the cooled roll with sour cream glaze. For glaze, mix sour cream with 100 g of condensed milk. Then add lemon juice, mix again, glaze after adding lemon juice should become thick. I mix the icing by hand ... with a whisk. Decorated with chocolate shavings.