Cake "Polenza"

The recipe for the Polenza cake is a biscuit roll with butter cream and an interesting design.
We all love air rolls with various fillings. But, in most cases, they are quite primitive in design. By adding a little imagination, you can get such a wonderful roll - Polenza cake.

Ingredients

• For the crust:
• Eggs (large) - 10 pcs.
• Sugar - 1 cup
• Vanilla extract - 3 tsp
• Flour - 1 cup
• Powdered sugar - ¼ cup + 4 tbsp. l. for sprinkling
• Butter cream - 1 portion
• Whipping cream (full) - 2 cups
• Cocoa - ¼ cup
• Ground cinnamon - ½ tsp
• For cream:
• Butter (softened) - 1 cup
• Milk - 3 tbsp. l.
• Powdered sugar - 2 cups
• White chocolate - 200 g
• For decoration:
• Chocolate leaves - 5 - 6 pcs.
• Cranberries - 6-9 pcs.

Directions

1. Preheat the oven to 190 degrees. Oil and line 2 baking sheets measuring 39x27 cm with paper. In a large bowl, beat the egg whites on high speed until fluffy. While continuing to beat, gradually add ½ cup of sugar (2 tablespoons at a time). Beat until stable peaks. In a small bowl, beat egg yolks with ½ cup sugar and 2 tsp on high speed. vanilla extract. Reduce speed to low and gradually add flour. Beat until smooth. Using a metal spatula, gently fold in the egg whites. Spread the resulting mass on baking sheets in an even layer. Bake for 10-15 minutes on two wire racks, swapping occasionally during baking. Lay out a waffle towel on the table and sprinkle with powdered sugar. Immediately put the finished cakes on a towel, and one cake should lie on the edge of the second
2. Carefully remove baking paper. Roll the cakes together with the towel, starting from the wide end. In this form, leave until completely cooled. Meanwhile, prepare buttercream.
3. In a large bowl, beat cream, cocoa, cinnamon, ¼ cup icing sugar and remaining 1 tbsp on medium speed. l. vanilla extract. Beat until thick, fluffy. Unfold the cakes and grease with chocolate mass, leaving 1.5 cm around the edges.
4. Starting from the same wide edge, roll the cakes into a roll, but without a towel. From one and the other end of the roll, cut off pieces (obliquely) about 5 cm. Expand these small rolls and cut off a strip of 7 cm from each, so that the rolls decrease in volume. Put a large roll on an oblong dish. With a metal spatula, apply buttercream to the entire surface of the roll. Put the cut pieces on top of the roll and also grease with cream. With a fork, make strips all over the roll. Place the finished Polenza cake in the refrigerator to cool completely. Before serving, decorate the roll with chocolate leaves and cranberries.
5. To prepare chocolate leaves, melt ½ cup of chocolate with 2 teaspoons of butter and apply with a brush on green cherry or any other leaves. Place in refrigerator for 30 minutes.
6. After this time, take out the leaves and carefully, with cold hands, separate the leaf from the chocolate.
7. Preparation of buttercream: Melt white chocolate and cool slightly to room temperature. Beat butter, milk and icing sugar with a mixer on low speed. Add chilled chocolate, increase speed and beat for 2 minutes.