Gingerbread roll with whipped cream

1. 

sugar cane 4 tbsp • egg yolk 4 pcs

Whisk the egg yolks and sugar into foam.

2. 

egg white 4 pcs • salt 1 pinch

Beat the egg whites until they are foamy.

3. 

flour medium 4 tbsp • baking powder for gingerbread 1 tsp • ground cinnamon 1 tsp • gingerbread spice mix 1 tsp

Put flour into a bowl, add baking powder, cinnamon and gingerbread. Mix.

4. 

Mix the whipped egg yolks with the whipped egg whites.

5. 

Add the prepared flour.

6. 

Pour the dough on a baking sheet (42x32 cm) lined with baking paper.

7. 

Bake for 10 minutes at 180 °C.

8. 

After baking, roll the dough and let it cool. It holds better shape after filling with cream.

9. 

whipping cream (30-33% fat) 1.7 cup (400 ml) • cream stabilizer 2 pk • powdered sugar 1 tbsp

Whip the whipped cream, add stiffeners and sugar.

10. 

Unroll the roll and remove the baking paper. Spread the whipped cream evenly.

11. 

Wrap and let solidify for two hours in a cool place.

12. 

powdered sugar

Sprinkle with powdered sugar before serving and cut.