Sponge roll with bird's milk and berries

For sponge cake base:
1. In one bowl, break 2 eggs, in the other 2 whites (add the yolks to the first bowl). Beat the eggs, add 100 gr. powdered sugar, vanilla and cocoa. Beat until thick.
2. Next, add starch and flour. Mix gently.
3. In another bowl, beat the whites into a light foam, add 1 tbsp.l. powdered sugar and beat into a persistent foam. Add the resulting mixture to the first bowl and mix gently.
4. Cover the baking sheet with parchment, grease with butter and pour out the dough. Spread the dough evenly over the entire sheet. Bake for 15 minutes at a temperature of 200 degrees.
5. After the biscuit is baked, take it out, cover it with a towel and gently turn it over. Remove the paper and roll the biscuit together with the towel into a tube. Put it to cool.

For the filling:
1. After the biscuit has cooled down, we unwrap it. Impregnate with any syrup.
2. Lay out the cherry on top (not very much).
3. In order to prepare bird's milk, take 3 egg whites and beat well with a mixer. Add citric acid and a glass of powdered sugar. Beat everything well until dense stable peaks are obtained.
4. Gelatin must first be soaked in water until it swells, and then melted.
5. Add the melted gelatin to the protein mixture and mix gently.
6. Carefully spread the "bird" on the biscuit before reaching the edge on the other side of 1.5-2 centimeters and let it stand for two minutes so that the filling begins to harden a little.
7. Next, we roll up the sponge cake with a tube, but not tightly, so that the filling does not come out.
8. On top of the roll, you can decorate with melted chocolate and airy rice. Or just sprinkle with powdered sugar.

The roll is ready! Have a nice tea party!