Simple and delicious bee sting Swiss roll

This delicious bee sting biscuit roulade will delight you.
The topping is a mixture of crunchy caramel and delicious almonds and the roll impresses with a heavenly cream and airy sponge cake!
Biscuit:
4 egg yolks
4 egg whites
1 pack of vanilla sugar
1 pinch of salt
70g/2.45oz wheat flour
30g/1.05oz cornstarch
100g/ 3.5oz sugar
0.5 teaspoon baking powder
Baking: Top and bottom heat 190 degrees/375 F for 8-10 minutes
Filling:
300ml/ 10fl.oz cold milk
1 pack of paradise cream vanilla
Alternatively, cook 1 pack of vanilla pudding with 300ml milk and let it cool
200ml/6.75fl.oz cream
4 tablespoons sugar
1 pack of cream stiffener
Topping
75g/2.6oz butter
80g/2.8oz sugar
3 tablespoons honey
100g/3.5oz flaked almonds