Meringue roll on albumen

Dissolve the albumin in water. To do this, add room-temperature water to the mixture and stir. Set aside until the powder is completely dissolved—approximately 15 minutes.

In a deep bowl, begin beating the egg whites on medium speed until they form fluffy white foam. Make sure the bowl is clean and dry. A metal bowl is best.

Next, gradually add the powdered sugar. You can use regular white granulated sugar instead, but the meringue will be more delicate this way. Continue beating at maximum speed until white peaks form.

Citric acid for stabilization.

Add the starch and gently stir the mixture with a silicone spatula or spoon. The starch will give the meringue a velvety texture.

Line a baking sheet with parchment paper. Lightly grease it with odorless vegetable oil. Spread the meringue onto the pan and spread it into an even layer 1.5–2 cm thick.

If desired, you can sprinkle the meringue with finely chopped walnuts, almonds, or pistachios. The nuts will add aroma and additional flavor.

Bake the meringue for 25-30 minutes at 150 degrees Celsius. Once the surface is golden brown, remove the cake from the pan, turning it upside down onto another piece of parchment paper. Let it cool on a wire rack to distribute the heat evenly.

In a clean container, combine 33% cream, cream cheese, sugar and vanilla sugar.

Beat everything thoroughly until it forms a thick, creamy mass.

Spread the cream on a clean surface of the meringue cake and spread it out. Place a thick layer of cream on one edge, then pull it toward the other edge. This will create a small mound of cream.

If desired, you can add fresh berries to the filling. I recommend choosing berries with a slight tartness—they'll add a wonderful refreshing touch to the roll.

Start rolling the roulade, starting from the edge with the thick layer of cream. Use parchment paper or a silicone mat to help you form the roulade. Refrigerate the roulade for 1–2 hours to allow the crust to soak and set.