Herbs Biscuit Roulade

For the herb biscuit roulade, preheat the oven to 220 degrees. Mix egg whites with salt and the spices and beat with a mixer in a high container until stiff.

Add the egg yolks and gently fold in the flour. On a baking tray lined with baking paper, carefully spread the mixture into a rectangular shape about 1 cm thick.Bake the sponge cake for about 5 minutes on the middle shelf. Remove the tray and turn the sponge out onto another sheet of baking paper. Remove the paper from the top and cover the sponge cake with the tray. This will allow it to cool, but not dry out and remain malleable.

For the filling, mix all the ingredients indicated and season with salt and pepper. Spread the cream on the sponge and carefully roll it up into a roulade.

Refrigerate while still in the paper. Then cut the herb sponge roll diagonally into decorative slices, arrange on lettuce leaves and garnish with slices of shaved radish and chervil.

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