Biscuit roll "Tiger" with curd cream

Cooking a biscuit dough roll is completely easy, the main thing is to follow the cooking steps and take your time.

Ingredients

• For test:
• Eggs - 3 pcs.
• Sugar - 150 g
• Flour - 120 g
• Cocoa powder - 2 tbsp. spoons
• Baking powder - 1/2 teaspoon
• Salt - 1/4 teaspoon
• For cream:
• Curd cheese - 300 g
• Butter (room temperature) - 200 g
• Powdered sugar - 150 g
• Vanillin - 1 pinch

Directions

1. Separate egg whites from yolks.
2. Using a mixer, beat the whites with salt and gradually add sugar. Beat at medium mixer speed for 7-8 minutes, until stiff peaks.
3. Mix the egg yolks with the egg whites at low speed of the mixer.
4. In the egg mass, add flour with baking powder, sifted through a sieve.
5. Mix the dough on low speed of the mixer until smooth.
6. Divide the dough into 2 equal parts. Stir cocoa into one of the parts.
7. Divide two portions of dough into pastry bags.
8. Preheat oven to 200 degrees.
9. Line a baking sheet with parchment (carefully read the instructions for the baking paper: the paper may need to be greased with oil).
10. Then spread the dough using pastry bags in diagonal stripes, alternating light and dark dough.
11. Bake a biscuit in a preheated oven at 200 degrees for 8 minutes with top and bottom heating (be guided by the characteristics of your oven).
12. Moisten a clean cotton towel with water (it should be slightly damp).
13. On a towel, move the parchment with the finished biscuit. Roll the hot biscuit together with parchment and a towel into a roll.
14. Leave rolled up until completely cooled.
15. Add softened butter, powdered sugar and vanilla to the curd cheese.
16. Beat with a mixer at medium speed until smooth.
17. Remove the prepared cream in the refrigerator for 30 minutes.
18. Unroll the cooled roll, remove the towel. Remove the parchment, but do not remove it completely.
19. On the parchment, unfold the roll again, put the cream on the biscuit cake, smooth and roll the roll with the cream.
20. Wrap the biscuit roll tightly in parchment paper and refrigerate to chill and soak for at least 1 hour.
21. Cut the finished roll with curd-butter cream into pieces and serve with tea.
22. Enjoy your meal!