Biscuit roll

1 serving


Separate the yolks from the proteins, beat separately, and then combine in one container. Gradually pour icing sugar into the beaten eggs and whisk the mixture for another 15 minutes until a stable foam forms. Top up the warm milk and whisk for another 1 minute, then add the vanilla sugar and gradually - sifted flour. Easily, without pressure, mix into a thick mass. Fill the dough with low flat molds of rectangular shape (4 pcs. ), greased with vegetable oil. Put the molds for 10 minutes in the top of the oven, warmed to 300 C, and bake until the dough is golden yellow (do not dry! ). Put the baked biscuit sheets on parchment paper, spread with an even layer of jam or jam and roll up the tube, wrap the rolls in parchment paper. Let the dough cool, remove the parchment and cut the roll into circles. Serve with rhubarb, lemongrass or sea buckthorn tea or jelly.