Sponge Cake Roll with Vanilla Cream

For the sponge roll, separate eggs, beat egg whites to snow. Beat yolks with sugar and salt until thick and fold in alternately the snow and the flour.

Spread on a baking tray lined with baking paper and bake in the preheated oven at 180 °C for about 10 minutes. Remove from the oven and roll up blind. Slit the vanilla pod, scrape out the pulp and bring to the boil with 250 ml milk.

Mix remaining milk with yolks, cornstarch and sugar and stir briskly into hot milk and bring to a boil, boil for 1 minute, stirring briskly all the time as it burns easily.

Transfer to a bowl and cool, well covered, for 2 hours. Beat with a hand mixer until smooth, gradually adding the butter.

Re-roll the sponge cake, spread 2/3 of the vanilla cream and roll up carefully. Spread a thin layer of the remaining cream on the outside, decorate with whipped topping and small chocolate cookies.

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