CHRISTMAS ROLL cake?Japanese | Swiss roll cake | HOW to MAKE pattern Roll cake ?RECIPE Below

Hello, guys! In anticipation of Christmas and New Year, I suggest you prepare this wonderful pattern roll cake! It will be both delicious and very beautiful!??Even if you choose not to create the pattern, you can still make a delicious roll cake. It¬ difficult to make. The sponge cake turns out to be very flexible and elastic. For the filling, I recommend making a cream with mascarpone (or cream cheese) and cranberry confiture INGREDIENTS for the pattern: - 30g unsalted butter - 30g icing sugar - 1 egg - 40g flour INGREDIENTS for the batter: - 50g milk plus 20g - 50g unsalted butter - 3 egg yolks and 1 whole egg - 75g flour - Pinch of salt - 4 egg whites - 80g sugar - vanilla paste CONFITURE(Jam): - 250g cranberries or other berries - zest of 1/2 orange(optional) - 50g sugar plus 10g - 8g citrus pectin (or 15g corn starch) - Pinch of citric acid CREAM: - 120g heavy cream (33-35% fat) - 250g mascarpone - 60g icing sugar - Vanilla paste, extract (1/2 - 1 tsp) ?Mix the egg with icing sugar. Add melted butter and flour. Mix thoroughly. Divide the dough and color it with food coloring as desired. Lightly grease a teflon baking mat or parchment paper with vegetable oil. Do not pour it; just wipe it, as shown in the video. Apply the pattern, starting with the black outline. Let it dry and fill in the rest. Periodically let the dough dry so that the colors do not mix. You can speed up the process by putting it in the refrigerator or freezer. When the entire pattern is...