Preparing the ingredients. Start in the bowl to knock down the proteins + powder+acid+ starch. Starch at the end . The whites can be whipped up to the peaks, then the roll will crumble very much. I whipped up a little, so that the mass is slightly increased and turned white, then it will not fall so.
On parchment. And in the preheated oven for 20-30 minutes at 150-160 C.
While our egg whites mix is in the oven. Prepare the caramel.
Put the sugar on the fire and add 2st. l of water. As soon as it becomes brown, pour in the preheated milk, mix thoroughly. Add 1stl of butter. Our gelatin5gr . in a water bath, melt and pour into the caramel. Remove to cool. It is desirable to slightly thicken the caramel, then it will be more convenient to apply and will not spread much.
Removed from the oven as soon as the edges are browned, so it's ready. Inside, it remains soft and sticky. As it cools, the top will be crispy.
Turn over and smear with caramel. We try to carefully twist the roll. It will be badly cracked and slightly broken, as it should be.
Put it in the refrigerator. Better for the night.
The remaining caramel smeared the top. Decorated with coconut shavings and poured chocolate.
An unusual roll comes out , chewy, reminiscent of meringue or some sweets.