For the dough, divide the eggs into yolks and whites. Whisk the whites with a pinch of salt into a foam, add lemon juice and whisk until firm peaks.
Beat the yolks with sugar.
Mix wheat flour with starch and baking powder, sift into a bowl to the yolks. Mix with a spatula or mixer at the smallest speed.
Add the whipped whites in parts. The first portion is thoroughly mixed. The rest are carefully stacked from the bottom up.
The baking sheet (I have 24 * 28 cm) is covered with baking paper. I have a checkered paper, and I don't dirty it. Put the dough on a baking sheet, smooth it out.
Place the baking sheet in a preheated 180 * C oven for 12-15 minutes. Focus on your oven, do not over-dry.
For the cream, rub the cottage cheese. Add sugar and cream. Beat until thickened.
Remove the cake laid out with a hot sponge cake on paper from the baking sheet and roll it into a loose roll along the long edge.
After about 10 minutes, unwrap and remove the paper.
Brush with cream, not reaching the edge. Leave part of the cream for decoration and cover the kiwi. Spread the kiwi. Kiwi for a roll of this size is better to take small ones.
Brush the kiwi with cream.
Roll up the roll, send it to the refrigerator for a couple of hours.
Carefully cut off the edges, put them on a plate.
Brush with cream from a pastry bag. Enjoy with tea and coffee.