Biscuit Roll

Method

1. 1Beat the yolks with 3/4 of the sugar until smooth. In a separate clean bowl, beat the whites, then add the remaining 1/4 sugar and whisk to firm peaks.
2. 2Fold 1/3 of the beaten whites into the yolks. Add flour mixed with potato starch, then fold in the rest of the whites until a homogeneous dough forms.
3. 3Spread the batter on greased parchment paper in an 8 mm layer. Bake at 200-220°C for 10-15 minutes until golden and springy.
4. 4Remove from oven, peel off paper and place on a cloth-covered table to cool.
5. 5For the cream: Beat the butter, add vanilla sugar, brandy, powdered sugar and gradually pour in condensed milk while beating.
6. 6Spread the layer with butter cream and roll into a log. Rest for at least 24 hours before slicing.