Honey roll “Bee”

Honey roll “Bee”

Stunning in taste – not cloying and with a light honey aroma.

For biscuit will require:
honey – 3 tbsp. spoons;
baking powder – 1 tsp;
egg – 4 pieces;
sugar – 3 tbsp. spoons;
vanilla sugar – 1 bag;
flour – 4 tbsp. spoons;
corn starch – 1 tbsp. spoon;
vegetable oil (odorless) – 4 tbsp. spoons;
a pinch of salt

sour cream (40%) – 200 g; s
cream thickener – 1 sachet (8 g);
honey – 1 tsp;
condensed milk – 2 tbsp. spoons;
chopped walnuts (or cookies) – 100 g


Put the honey in a saucepan, add baking powder and heat it on low heat for 1-2 minutes, stirring. The mixture will turn white and increase in volume. Remove the saucepan from heat and allow to cool.

For the test, beat the whites, gradually adding 1 tbsp. spoonful of sugar and a pinch of salt.

Beat the yolks with the remaining sugar and vanilla.

Without stopping beating, gradually pour in the oil.

Add a mixture of honey and baking powder.

In the dough, sift the flour, mix until smooth.

Carefully introduce the whipped whites, trying to keep the volume.

Cover the baking sheet (36×28 cm) with parchment or silicone mat (which is better). Carefully lay out the cooked dough. Flatten.

Bake in the preheated 180 C oven for 15 – 20 minutes until golden brown.

Cover the baked layer with a kitchen towel, quickly turn over and remove the parchment.

Gently roll the still hot layer into a roll with a towel. Leave to cool.

For the cream, beat the sour cream with honey, condensed milk and thickener. Add 4 tbsp. spoon top cream roll.

Cold roll deploy, fluff cream. Cream lightly sprinkle with nuts. Minimize to roll. Edge trim.

Ready roll grease the remaining cream and sprinkle with nuts.

Serve chilled.