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.

   PREPARE THE DOUGH: 1. In a small bowl, combine warm milk, sugar and yeast. Let it sit for about 5-10 minutes until it becomes frothy. 2. In a large mixing bowl, combine the 2 cup flour and salt. Make a well in the center and pour in the yeast mixture. 3. Let rest around 10 minutes. 4. Melt a butter in a sauce pan. Add butter to the dough. Mix everything together to form a dough. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. 5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size. CABBAGE FILLING: 6. In a large skillet, heat the vegetable oil over medium heat. Add the chopped cabbage and sauté about 2-3 minutes. 7. Add the salt. Sauté for another 5-7 minutes, or until the cabbage is tender and slightly caramelized. 8. Remove the filling from the heat and let it cool. ASSEMBLE THE PIROZHKI: 9. Line a baking sheet with parchment paper. 10. Punch down the risen dough and divide it into small portions (about the size of a golf ball). 11. Roll each dough portion into a small circle, about 4-5 inches in diameter. 12. Place a spoonful of the cabbage filling in the center of each dough circle. 13. Fold the dough over the filling to create an oval shape and pinch the edges to seal the pirozhki. 14. Place the assembled pirozhki on the prepared baking sheet. Cover the baking sheet with ready pirozhki with a kitchen towel and let to rest about 30-40 min. BAKE: 15. Preheat your oven (gas) to 395°F. 16. Brush the tops of the pirozhki with a beaten 1 egg + 1/4 cold milk for a golden finish (optional). 17. Bake in the preheated oven for 20-23 minutes or until the pirozhki are golden brown. 18. Remove from the oven and let them cool slightly before serving.