Meringue roll with peanuts and cream cheese cream

The meringue cake for the roll is being prepared: beaten egg whites with sugar are distributed evenly on a baking sheet, sprinkled with whole peanuts and sent to the oven. The meringue cake, then rolled into a roll, is soaked with cream and cream cheese, it turns out very tender, just melting in your mouth, and crispy peanuts create a pleasant contrast.

Ingredients

• For the crust:
• Egg whites - 140 g (5-6 pcs.)
• Sugar - 180 g
• Peanuts - 50 g
• Vanilla sugar - 10 g
• Corn starch - 1 teaspoon
• Lemon juice - 1 teaspoon
• Salt - 1 pinch
• For cream:
• Cream cheese - 250 g
• Cream with a fat content of 33% - 150 ml
• Powdered sugar - 100 g
• For decoration (optional):
• Fresh mint - 1-2 sprigs

Directions

1. Prepare all the necessary ingredients. Egg whites must be refrigerated.
2. If the peanuts are in the husk, like mine, fry them for a few minutes in a dry frying pan. Then grind the peanuts between the palms - the husk itself will depart.
3. Turn on the oven to preheat to 180 degrees.
4. Place the chilled egg whites in a mixer bowl, add 1 pinch of salt and lemon juice. Beat until soft foam. Then slowly add the sugar and gradually increase the speed until stiff peaks form.
5. Pour the corn starch into the whipped proteins and mix very gently from the bottom up.
6. Line a baking sheet with paper or a baking mat and spread the protein mass in an even layer. Form a cake about 25x30 cm in size. Sprinkle peeled peanuts on top of the cake, pressing it a little.
7. Put the baking sheet in a preheated oven and bake the cake for 15-20 minutes at a temperature of 180 degrees. Most importantly, don't overdo it.
8. Remove the baking sheet from the oven and immediately turn the cake over onto another sheet of parchment paper. Carefully remove the paper on which the cake was baked. Let the crust cool completely.
9. Put the cream cheese into the mixing bowl and pour in the cream.
10. Pour in powdered sugar.
11. Beat everything until a homogeneous lush mass.
12. Spread the cream of cream cheese and cream on the cooled meringue cake in an even layer.
13. Roll the cake with cream into a roll, helping yourself with parchment paper.
14. Put the meringue roll with peanuts and cream cheese cream in the refrigerator for several hours. Garnish the finished roll with fresh mint leaves, cut into slices and serve.
15. Enjoy your meal.