Cherry Cream Roll •Roll: 4 eggs, 4 tbs sugar, 3 tbs flour, 1 tbs cocoa, 1 pack baking soda, butter for greasing the dish. Cream: 1/2 l milk, 3 eggs, 150 g sugar, 3 tbs flour, 200 g frozen cherries, a nut-size butter. •Separate the 4 eggs. Mix the yolks with sugar. Add flour, cocoa, baking soda and the whites well beaten. In a greased and flour-sprinkled griddle pour this mixture and let bake for 45-50 minutes at low temperature. Take out on a wet kitchen towel and roll it carefully. Defroze the cherries and keep the juice. Separate the 3 eggs. Put boil 1/4 l milk and the cherry juice. Mix yolks with sugar and flour and the other 1/4 l milk. Put boil with the milk and cherry juice mixing continuously. When it becomes thick remove it from fire and add the whites well beaten, the cherries and the nut-sized butter. Mix and let get cool. Unwrap the roll and put the cream on it, then roll it again. Serve cut in slices with cream on it or simple.