ROLL CHEESE CAKE

Raw material / spice seasoning:

               115 ml of liquid milk
       6 pieces of cheese slices, cut into pieces
       85 grams unsalted butter
       150 grams of low-protein flour
       150 grams caster sugar
       290 grams egg yolks, beaten off
       425 grams egg whites
       1 / 2 tablespoon salt
       1 teaspoon cream of tartar
       100 grams granulated sugar
       Smear material (mix well):
       250 grams butter cream
       100 grams butter blueberries


Processing mode:
1. Boil fresh milk to a boil. Add cheese slice. Stir until dissolved. Enter the unsalted butter. Mix well. Lift.
2. Sift flour. Add sugar and cheese solution. Mix well.
3. Enter the egg yolks. Mix well. Set aside.
4. Beat the egg whites, salt, and cream of tartar until fluffy half. Add sugar a little as she whipped until fluffy.
5. Pour a little into the flour mixture, stirring evenly. Pour back into beaten egg whites while stirring slowly.
6. Cover 3 pieces 28x28x3 cm pan with baking paper. Pour the batter.
7. Place the pan containing a little water. Oven 20 minutes with the temperature 190 degrees Celsius until cooked.
8. Take a piece of cake. Give smear. Roll and compact enough.

For 15 pieces