How to prepar your delicious rolling on marzipan

Butter cream 
* 2 egg yolks
* 80 g sugar
* 3 packets of vanilla sugar
* 125 g butter (or margarine)
Italian Meringue
* 1 egg white
2 c * s full of sugar
* 1 pinch of salt
Decor 
* 150 g almonds
* 150 g icing sugar 100g +
* Food coloring red and green
* Candies to decorate the roses

1 - Sift the flour.
2 - Connect the white snow with the vanilla sugar.
3 - In a bowl, whisk the egg yolks with sugar until bleaching, add the white snow gently with a spatula.
4 - Add to prepare flour gradually, mixing gently.
5 - Spread the mixture on a sheet of buttered parchment paper, bake 10 to 15 min by monitoring (the cookie is just golden).
6 - Remove the cookie placed on a marble (or a flat surface), cover with a cloth and leave a few minutes to cool before spreading cream.
7 - Roll the biscuit, the sheet of parchment paper to be easily removed as it rolls.
8 - On Film food, sprinkle powdered sugar, lower the green almond paste (marzipan) in a thin layer with a roller and wrapping your cookie rolled in helping you film food then remove it. Cut the excess marzipan and make the leaves.
9 - Decorate your rolled roses and leaves and sprinkle lightly with sugar.

Preparation of the butter cream:

1 - Mix the sugar with a little water (you can just moisten with water), bring to a boil and cook until a syrup more or less thick (not too thick).
2 - Put the yolks in the bowl of batter. Once the sugar is cooked pour it (still hot) gently on the egg yolks and whisk (without stop) until the mixture just double in size.
3 - soften butter cut into pieces in a water bath (it should not melt), remove from heat whisk the butter until creamy, then incorporate the previous mixture (yellow + syrup), continue to whisk until mixture is homogeneous, then add the vanilla and whisk.

Preparations for the Italian meringue:

1 - Mix the sugar with a little water (you can just moisten with water), bring to a boil and cook until a syrup more or less thick (not too thick).
2 - Connect the white snow with a pinch of salt, then pour the boiling syrup over the white snow, while continuing to beat until cool.

Add meringue with cream butter and whisk until incorporated, cool the cream in the refrigerator before you spread your cookie.

Preparation of marzipan (almond paste):

1 - Put the almonds in boiling water, pass them under running cold water, remove the skins and dry on paper towel or a clean cloth.
2 - Moulin almonds, again but this time with 150g icing sugar, Mixer once you get an almond paste ready to use. Before the color green make a ball the size of a walnut to make small roses.

* Food coloring red and green
* Candies to decorate the roses
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