Sponge roll with cream

To make a biscuit, we need eggs pre-chilled in the refrigerator. We knock them out into a bowl, in addition we need 3 yolks for the dough, we also add them to the bowl, add 160 gr. sugar and beat everything well into a strong foam. Then sift the flour and 20 gr into the egg mixture. starch, add baking powder, vanillin and salt. Mix all the ingredients well with movements from bottom to top so as not to precipitate the beaten eggs. In a saucepan, heat 30 gr. butter and 70 ml. milk. Add milk and butter to the dough and mix.

We turn on the oven to warm up to 190 degrees. At this time, cover the baking sheet with baking paper, spread the dough on it and evenly distribute it over the width of the baking sheet. We put the biscuit to bake in the oven for 10-12 minutes, no more! The main thing is not to overdry the biscuit, otherwise it will break.

We take the finished biscuit out of the oven, turn it over to the surface and roll it into a roll. In this form, we leave it to cool.

At this time, we will deal with the cream: mix sugar with 90 ml. milk and put on fire. Bring to a boil. In 40 ml. We dilute the milk with starch and add a thin stream to the boiling milk, stirring constantly, bring it to thicken, then remove from heat and leave to cool. The most important thing is that all products for making the cream are at room temperature so that the cream does not exfoliate. Beat the butter with a mixer until a fluffy white mass and, without stopping whipping, add the chilled milk mass in portions. At the very end, add vanillin and brandy cocoa powder to the cream. Beat again until smooth and the cream is ready!

We unfold our biscuit, coat it with 2/3 of the cream and roll it tightly into a roll. We spread it on a dish and grease with the rest of the cream on top, level it with a spatula. We put the roll in the refrigerator so that it cools. Sprinkle the finished roll with powdered sugar and serve. Enjoy your tea!