SPONGE CAKE 1. Preheat oven to 356°F (180°C) and line a 30 x 40 cm baking tray with parchment paper. 2. In a large dry bowl: combine 3 egg whites, a pinch of salt and vanilla sugar. Whisk until foamy. 3. Add 40 g of sugar and whisk until thick and fluffy. Set aside. 4. In another large bowl: combine 40 g of sugar and 5 egg yolks, whisk until light. Add vegetable oil and water, whisk until combined. Add flour and whisk until combined. 5. Add 1/3 of the egg whites to the yolk mixture and fold the whites with a spatula from the bottom up, turning dough over. 6. Repeat step 5 2 more times. 7. Pour the batter into the tray, smooth, and bake for 10-12 minutes, or until a toothpick comes out clean (light golden brown). 8. Transfer the sponge cake to a wire rack, cover with a clean towel and let cool completely. STRAWBERRIES: 9. Wash, dry and cut into 1/4 pieces. CREAM 10. In a large bowl: combine COLD heavy cream, cream cheese and vanilla. Whip until the cream begins to thicken. Add the powdered sugar and whip until thick. ASSEMBLY OF THE ROLLS 11. Turn the cake over and carefully remove the parchment paper. 12. Cut the sponge cake into 8 rectangles. 13. Spread each rectangle with cream. Place strawberries on top and roll up. Trim the edges of the roll with cream and sprinkle with nuts. 14. Melt the chocolate and decorate the sponge rolls.

   1. Combine salt and sugar in a bowl. 2. Dill: wash, dry with a clean towel and finelly chop. 3. Cut the salmon fillet into 2 pieces (crosswise). 4. On a piece of foil: place one tablespoon of of salt and sugar mixture, sprinkle with chopped dill and place one salmon filet skinside-down on sugar-salt-dill mixture. 5. Place 3.5 tablespoons of sugar-salt mixture on salmon filet and rub well into the salmon. 6. Set aside about 1 teaspoon of diil. Spread the rest of the dill on top of the fillet. 7. Repeat 5 with second salmon fillet. 8. Fold up both pieces with the skin on the outside. Sprinkle skinside of the second fillet with the rest of salt-sugar mixture and dill. 9. Cover with foil, place in container and chill in the refrigerator for 3 days. 10. Extract the marinated salmon from the skin and cut into very thin slices crosswise.