Honey roll "Bee"

For a biscuit you will need:
honey - 3 tbsp. spoons, baking powder - 1 tsp, egg - 4 pcs., sugar - 3 tbsp. spoons, vanilla sugar - 1 sachet, flour - 4 tbsp. spoons, corn starch - 1 tbsp. spoon, vegetable oil (odorless) - 4 tbsp. spoons, a pinch of salt
For the cream:
sour cream (very fat) - 200 g, honey - 1 tsp, condensed milk - 2 tbsp. spoons, chopped walnuts (or cookies) - 100 g
Put honey in a saucepan, add baking powder and heat over low heat for 1-2 minutes, stirring occasionally. The mixture will turn white and increase in volume. Remove the stewpan from heat and leave to cool. Beat the whites, gradually adding 1 tbsp. a spoonful of sugar and a pinch of salt. Beat the yolks with the remaining sugar and vanilla. Without stopping whipping, gradually add oil. Add honey and baking powder mixture. Sift flour into the dough, mix until smooth. Gently introduce the whipped egg whites, being careful to maintain volume. Cover the baking sheet (36x28 cm) with parchment or a silicone mat (whichever is better). Gently lay out the prepared dough. Flatten. Bake in an oven preheated to 180 C for 15 - 20 minutes until golden brown. Cover the baked layer with a tea towel, turn it over quickly and remove the parchment. Gently roll the still hot layer into a roll with a towel. Leave to cool. For the cream, beat the sour cream with honey, condensed milk and a thickener. Set aside 4 tbsp. tablespoons of cream for the top of the roll. Expand the cooled roll, coat with cream. Lightly sprinkle the cream with nuts. Roll up. Trim the edges. Grease the finished roll with the remaining cream and sprinkle with nuts.