cream cheese roll

Rinse and dry the parsley, then beat it in a blender with water (200 ml) and ice (3-4 pieces).

Squeeze the juice out of the parsley, pour it into a bowl and cook for 4-5 minutes on low heat until a precipitate in the form of green flakes appears.

Put the ice in a deep bowl, on top - cheesecloth with green flakes.

Sponge cake: beat the yolks so that they increase three times. Without stopping, add sugar. Continue whipping for about seven minutes. Then add honey and gently introduce flour.

Mix everything and add the parsley flakes. Beat the mass until smooth.

Separately, beat the proteins with sugar so that peaks appear. After three passes, add them to the dough, stirring from the bottom up in a circle.

Put the dough on a baking sheet with parchment and bake for 15 minutes at 180 g (warm up in advance).

Sprinkle the sponge cake with powdered sugar, turn it over on clean parchment, remove the old one.

Sprinkle with powdered sugar again and roll it into a roll with paper. Allow to cool.

Cream: cut the peeled eggplant into pieces and, if desired, remove the seeds.

Dissolve sugar and vanilla in hot milk, add eggplant, cook for seven to eight minutes. Allow to cool.

Pelelozhit in a blender and whisk. Add the cream cream and whisk in the mousse.

Unwrap the biscuit, smear with cream and roll up again.

Put the roll in the refrigerator for three or four hours.

When you need to serve, sprinkle with powdered sugar.