"Extra" Cream Cheese Swiss Roll (GOST Standard)

Whip the eggs with sugar until light, pale, and fluffy.

Fold in the sifted flour and gently mix into a batter.

Line a baking sheet with parchment paper and spread the batter evenly into a 5 mm thick layer.

Bake in a preheated oven at 200°C (400°F) for 10-12 minutes.

Let the sponge cake cool on the paper, then cover it with plastic wrap. Let it rest overnight (8-12 hours) to mature.

Heat the juice and sugar until it comes to a boil, then cool. Add the brandy or flavoring extract.

Beat the butter with powdered sugar and vanilla sugar until light and fluffy.

Add the condensed milk and beat thoroughly again.

At the end of whipping, mix in the brandy or flavoring extract.

Rub the cottage cheese (tvorog) through a sieve and blend it into the prepared buttercream.

Place the sponge cake sheet bottom-side up on a piece of parchment paper. Peel away the baking paper used during the bake.

Brush the sponge cake generously with the soaking syrup.

Spread the curd cream over the cake, making the layer thicker at the starting edge of the roll and thinner toward the opposite end.