Eggs 5 pieces.
Salt 1 pinch.
Wheat flour 90 gr
Baking powder 2g
Sunflower oil 50 ml
Milk 50 ml
apricot jam to taste
Separate the yolks from the whites, add a pinch of salt and beat into a lush foam using a mixer.
Add 50 g of sugar and continue beating.
The mixture should double in volume.
Whisk the egg whites for 1 minute in a deep bowl.
Divide the remaining sugar into 3 portions and gradually add to the whites, continuing to whisk until stiff peaks are obtained.
Add the egg yolks, stirring gently with a silicone spatula in a clockwise direction , Add the flour and baking powder.
Combine milk and sunflower oil.
Add a few spoonfuls of egg mixture to the mixture, mix, then add to the rest of the dough and mix until smooth.
Place the dough on a baking tray lined with parchment paper.
Spread evenly and bake for 30 minutes at 170 degrees.
While the biscuit is still hot place it on a clean parchment paper and remove the one it was baked on.
Make a few shallow cuts across the surface, brush with jam and roll up tightly. When cool, send it to the fridge for 1 hour.