Separate the whites from the yolks. To the yolks, add a little mixture of flour and cocoa (about 2 tablespoons). Stir until smooth. Whisk the whites with sugar and a pinch of salt until stable peaks.
In the whites, gently stir in the yolk mixture. Pour in the remaining flour and mix with folding movements until smooth. Do not beat, so that all the airiness does not go away!
Put the resulting mass on a baking sheet covered with parchment paper (the size of the baking sheet is 30x40 cm). Put in a preheated 180 degree oven for 15 minutes (focus on your oven). The readiness of the cake can be checked with a wooden stick, which should come out of it completely dry.
Roll the baked cake together with the parchment and wrap it in a towel. Leave to cool completely.
While the cake cools down, let's do the cream. In a saucepan, pour the milk and pour in the sugar and coconut chips. Put on a medium heat, boil until the coconut shavings swell and the milk evaporates.
Add cottage cheese to the cooled mass. Mix well. The cream is ready.
The cooled cake is unfolded and distributed all the cream evenly, a little before reaching the edges. Twist the cake with cream into a roll and at the same time remove the baking paper.
Wrap our roll in plastic wrap and send it to the refrigerator for 30 minutes.
After 30 minutes, we unfold our roll.
For decoration, you can melt 50 grams of chocolate with a tablespoon of vegetable oil and apply an even layer on top, or make any drawing.
For decoration, Christmas trees were used that are made of the same chocolate. We cut the ends of our roll and serve it to the table! Delicious and elegant roll is ready! Bon Appetit!