Two-color biscuit roll "Tornado" with cottage cheese and cream filling

This roll has conquered the whole world. In Japan, it was nicknamed "Sunrise", for Europeans it is "Hurricane", Russian-speaking culinary specialists most often call it in the American manner - "Tornado". Spectacular in appearance and taste, the chocolate roll in the section really looks like a tornado - swirls of white and chocolate biscuit around a delicate butter cream will delight anyone!

Ingredients

• Eggs - 5 pcs.
• Milk - 50 ml
• Vegetable oil - 1 tbsp. a spoon
• Powdered sugar - 170 g
• Flour - 80 g
• Cocoa powder - 50 g
• Vanillin - 0.5 g
• Curd cheese (or mascarpone) - 150 g
• For decoration (optional):
• Powdered sugar - to taste
• Fresh mint - a few leaves

Directions

1. To prepare the biscuit dough, carefully separate the eggs into whites and yolks.
2. Add 6 tbsp to egg whites. tablespoons of powdered sugar (and about 2 more tablespoons of powder should remain).
3. Using a mixer, beat the whites with powder into a strong foam, this will take 8-10 minutes.
4. Start whipping the proteins at a low speed of the mixer and gradually increase it - the protein foam should be kept on a spoon with a hat.
5. To the yolks, add 1 tbsp. a spoonful of powdered sugar. Stir.
6. Pour milk, vegetable oil into the yolks and sift the flour. Mix until a homogeneous dough is obtained.
7. Turn on the oven so that it heats up to 180 degrees.
8. Divide the dough into two equal parts. Add cocoa powder to one part (preferably through a sieve).
9. Stir with a whisk. The cocoa dough will become much thicker.
10. Add a full tablespoon of beaten egg whites to each bowl of batter and gently fold (best done with a spatula, working from bottom to top).
11. Divide the remaining whipped egg whites into 2 equal portions. Add one part of the proteins to the light dough, and the other to the chocolate. Gently mix both parts of the dough until smooth.
12. Line a baking dish (the size of my form is 20x30 cm) with parchment paper.
13. Pour the light dough into the mold and spread over the entire area, leveling the surface with a spatula.
14. To gently spread the dark dough on top, pour it into a regular plastic bag and cut off the corner with scissors.
15. Spread the dark dough evenly over the light dough.
16. With the handle of a knife, spoon or fork, touching the bottom, draw parallel lines over the entire area of ​​\u200b\u200bthe dough with a snake - from one side of the form to the opposite and back. In the same way, draw lines across.
17. Bake a two-color biscuit in an oven preheated to 180 degrees for 20 minutes. Check the readiness of the biscuit with a wooden stick - it should remain dry.
18. The biscuit will rise a lot in the oven, but then settle slightly as it cools - this is normal.
19. Cover the biscuit pan with a kitchen towel (or parchment paper), then with a cutting board and turn the tin over.
20. Free the biscuit from the parchment.
21. Starting on the long side and helping yourself with a towel, roll the biscuit cake into a log and leave it like that for 40-60 minutes.
22. Make a cream: mix the curd cheese with the remaining powdered sugar.
23. Slightly open the cooled roll and put the prepared cream inside.
24. Wrap the roll in the towel (or parchment) again and refrigerate for several hours.
25. Then decorate the top of the biscuit roll with icing sugar and fresh mint leaves. Biscuit roll "Tornado" is ready to serve.