Cake roll

First we will prepare a biscuit:

1. Break the eggs, separate the whites from the yolks. Put the latter in a bowl, add half the sugar and whisk. Beat the mass until it becomes fluffy and turns white.
2. In a separate bowl, whisk the proteins into a stable foam, then put the remaining sugar in them and whisk again. The mass should become dense.
3. Combine the protein and yolk masses, gently mixing them with a wooden spatula.
4. Sift the flour directly into the mixture (it will remain on the surface if everything is properly whipped), mix again with a spatula.
5. Transfer the biscuit into a mold and bake in preheated to 200 degrees Celsius oven for about half an hour. Check readiness with a wooden stick by piercing a biscuit with it: if the stick is dry, it is ready.
6. Remove the finished biscuit from the mold and put it on the grill overnight (for about 8 hours).

Now we are preparing chocolate cream:

1. Place the yolk in a bowl, whisk it lightly.
2. Pour in the milk, mix well. Now the mixture needs to be filtered through a fine sieve.
3. Pour the strained mixture into a saucepan and put it on a slow fire.
4. Add plain and vanilla sugar and, without ceasing to stir, bring the contents of the saucepan to a boil.
5. After boiling, keep the mixture on the fire for another 50-60 seconds, then turn off the heating. Let the mass cool down to about 20 degrees.
6. When the mass cools down, whisk the butter in a separate bowl (it should turn white). In small portions, add the yolk-milk mixture to it, beating well each time.
7. Now pour in the cognac, mix.
8. Sift the cocoa powder directly into the resulting cream and whisk everything together again. The cream should be homogeneous, smooth, shiny.

It's time to prepare the syrup and soak the sponge cake, and also start assembling the cake:

1. To do this, boil water.
2. While the water is boiling, pour sugar into a small bowl.
3. Pour boiling water over the sugar, stir until the crystals completely dissolve.
4. Let the syrup cool, then pour the brandy into it.
5. The biscuit, which has become much denser overnight, cut lengthwise into 2 parts.
6. Soak both parts of the sponge cake with syrup.
7. Put the bottom cake on a beautiful wide dish, put all the chocolate cream on it, evenly distributing a thick layer over the surface of the cake.
8. Put the second cake on top and put the cake in the refrigerator for at least an hour. It is necessary that the chocolate cream becomes dense.
9. Time has passed - take the cake out of the refrigerator. Now the most interesting thing is that we will give the cake the shape of a roll :) To do this, cut a semicircular hole in the cake. Do this not in the center, but closer to one of the edges.
10. Place the cut piece on top of the cake - closer to the opposite edge from the hole.

So, we prepare protein cream (meringue) and proceed to the final stage of cake preparation:

1. Put a saucepan of water on the fire, pour sugar and stir the contents until the sugar crystals dissolve.
2. Bring the syrup to a boil and cook for 5 minutes so that it thickens a little.
3. At this time, whisk the egg whites into a dense foam.
4. Without stopping the whipping process, pour the boiling syrup into the protein mass. It is necessary to beat up to density and density.
5. Apply half of the puffed meringue to the cake, forming a roll, place the rest in a cooking bag. Decorate the cake as you wish.
6. Put the cake in a preheated 250 degree oven for 3 minutes. The meringue will become a beautiful golden color.
7. Remove the cake from the oven, then sprinkle it with powdered sugar.

The cake is ready. Enjoy and treat your family and friends!