Banana biscuit roll

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 1 tablespoon cold water until stiff. Add sugar and vanilla sugar while stirring. Stir in 6 egg yolks. Mix flour and baking powder and sieve onto the egg mixture. Fold in carefully. Line a baking tray (32x28 cm) with baking paper and spread the dough evenly on top.

2. 2

   Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes. Take out and turn out on a damp tea towel. Fold the cloth over the edges and let it cool down. For the cream, soak gelatine in cold water. Finely chop 150 g chocolate. Puree 2 bananas, sugar and half of the lemon juice. Cut remaining bananas into small cubes and sprinkle with remaining lemon juice. Whip 400 g cream until stiff. Squeeze the gelatine and dissolve. Stir into the pureed bananas. Fold in the cream. Add banana pieces and chocolate. Spread the banana cream on the sponge cake. Roll up the sponge cake and refrigerate for 1-2 hours.

3. 3

   Squeeze the gelatine and dissolve. Stir into the pureed bananas. Fold in the cream. Add banana pieces and chocolate. Spread the banana cream on the sponge cake. Roll up the sponge cake and refrigerate for 1-2 hours. Whip 100 g cream until stiff. Pour into a piping bag with a perforated spout. Melt 50 g chocolate in a water bath. Pour into a freezer bag. Cut off a small corner. Cut sponge roll into 12 cake pieces. Decorate with one cream tuff and 1 jelly banana each. Decorate with the liquid chocolate

4. 4

   Pour into a piping bag with a perforated spout. Melt 50 g chocolate in a water bath. Pour into a freezer bag. Cut off a small corner. Cut sponge roll into 12 cake pieces. Decorate with one cream tuff and 1 jelly banana each. Decorate with the liquid chocolate

Nutrition Facts

KCAL
400 kcal

CARBS
41 g

FATS
22 g

PROTEINS
9 g