Biscuit orange roll

Today we are preparing an awesome biscuit roll with butter cream! Very gentle, light, absolutely not cloying, with a pleasant sourness of orange.

Ingredients

• For test:
• Eggs - 3 pcs.
• Sugar - 90 g
• Flour - 90 g
• Salt - 1/4 teaspoon
• Vanillin - 1/3 teaspoon
• Zest of half an orange
• Powdered sugar (for sprinkling towels and rolls)
• For cream:
• Fat cream (35%) - 200 ml
• Cream cheese "Philadelphia" (can be replaced with soft cottage cheese) - 70 g
• Powdered sugar - 5 tbsp. spoons
• Zest of half an orange
• Orange juice - 2 tbsp. spoons
• Orange slices (optional)

Directions

1. Separate the egg whites from the yolks. Beat the whites in a lush foam with half of all the sugar.
2. To the yolks add the remaining sugar, vanillin, salt and orange zest, grated on a fine grater. Beat until the yolks are light and uniform.
3. Add the beaten egg whites to the yolks in two batches. Mix carefully.
4. Add the sifted flour and gently mix the dough with a spatula or whisk, from the bottom up.
5. Pour the biscuit dough onto a baking sheet lined with baking paper.
6. We bake the biscuit cake in a preheated oven at 190 degrees for 8-10 minutes.
7. For cream, beat chilled cream with powdered sugar until thick.
8. Add cream cheese (chilled) and beat again.
9. Add orange zest and juice. We mix.
10. The cream is ready.
11. Sprinkle the towel with powdered sugar. Put the finished biscuit on a towel paper side up. We take off the paper.
12. Roll the biscuit together with the towel. Cool down.
13. We unfold the biscuit and spread the cream on it. You can put slices of orange on the cream. We roll up a biscuit roll with butter cream.
14. Decorate biscuit orange roll to taste.