Biscuit roulade with cranberry

5-6 eggs

1/4 glass sugar (preferably powdered sugar)

1/2 glass flour
what kind of flour should I choose? we'll show

for the cream:

200 g 150 - softened butter

1/2 glass sugar or powder

4 tbsp. 3 - cranberry puree

: To prepare a rectangular baking tray of rolls, line it with parchment paper, greased on both sides with oil. Raw whites separated from the yolks and put in the refrigerator . The yolks carefully grind a wooden spoon with sugar until white; the longer you grind, the more increases the amount of mass and the more magnificent will be cake. Optionally, in this mass, you can add grated zest of 1 lemon or orange. The resulting mass is mixed with flour, and then enter whipped into a creamy egg whites, gently but quickly stir to the mixture settled. Ready, the dough immediately pour into the pan, spread an even layer thickness of about 0.5 cm and immediately put in preheated oven . Bake long (20-25 min), preventing drying. Baked cake immediately, without cooling, remove from pan, invert it on a soft towel, remove the paper and be sure to cover with a towel folded several times so that it remained soft. Can cake with towel roll in the roll and leave to cool. To prepare the cream, cranberries wipe with sand through a colander, resulting puree, mix with sugar (to taste). Softened butter whipped with sugar and gradually adding to it the cranberry puree, continue to whisk until you obtain a lush mass of reddish color.

The resulting cream to smear a thin layer on the cooled cake, wrap it tightly roll and refrigerate . Cream spread on the other side of the biscuit, on which he was lying on a baking sheet. Roll served cold, cut into diagonal slices with a thickness of 1-1 .5 cm and beautifully put them on a dish. For lack of a cranberry butter cream, you can add the syrup some sour jam. During preparation of the dough to roll eggs can be beaten with sugar whole, not separating yolks from whites, but always well chilled.