Biscuit Roll with Lingonberry Soufflé

	1. Preheat the oven to 180 degrees. Line a 28 by 28 cm baking pan with parchment paper. In a deep bowl, combine one whole egg and three egg yolks, add vanilla sugar and whisk the mixture well. In a saucepan, melt 35 g of butter, add flour and warm slightly.
	2. Transfer the heated butter and flour mixture to a larger bowl and add the previously whisked egg mixture.
	3. Next, pour in the milk and mix the ingredients thoroughly.
	4. Sift the resulting mixture through a sieve to remove lumps.
	5. In a separate bowl, whisk the remaining three egg whites, gradually adding sugar until firm peaks form.
	6. Then, gently fold the batter into the whipped egg whites with sugar and mix thoroughly until smooth.
	7. Evenly spread the resulting mixture into the prepared pan lined with parchment paper.
	8. Place the prepared batter in the oven for baking.
	9. Bake the biscuit for about 20 minutes. Once ready, wrap it in paper and let it cool — this way, it will remain moist.
	10. In a small saucepan, combine lingonberries, 75 g of sugar, and a cinnamon stick, covering everything with water. Bring to a boil and simmer on low heat for about 20 minutes. Remove the cinnamon stick and let it cool. Spread the cooled biscuit with lingonberry sauce and whipped cream (whip the cream to stiff peaks, adding a pinch of salt, or use store-bought). Carefully roll it into a log and wrap it in paper.
	11. Allow the roll to fully cool in the refrigerator before serving. Dust with powdered sugar. Enjoy your meal!