Banana Split Roll

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 15
  • 4 Eggs (size M)
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 175 g Sugar
  • 1 package Chocolate Flavoured Pudding Powder
  • 50 g crushed almonds
  • 1 TEASPOON Baking Powder
  • 3 sheets Gelatine
  • 2 (125 g each) Bananas
  • 7-10 Tbsp Juice of 1 lemon
  • 250 g Schmand
  • 300 g Whipped cream
  • 50 g Dark chocolate
  • 300 g Marzipan raw mass
  • 7-10 Tbsp yellow food colouring
  • 50 g Icing sugar
  • 7-10 Tbsp Banana slices
  • baking paper
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Separate the eggs for the sponge cake. Beat the egg whites with the whisks of the hand mixer until stiff. Add salt, vanillin sugar and 75 g sugar. Add egg yolks and stir in. Mix pudding powder, almonds and baking powder, pour onto the egg mixture and fold in. Line a baking tray with baking paper. Add the mixture and spread evenly.

  2. 2

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Then turn onto a tea towel sprinkled with sugar and carefully remove the baking paper. Roll up the short side of the sponge cake plate with the cloth and let it cool down. For the filling, soak gelatine in cold water. Peel and chop the bananas, sprinkle with lemon juice. Mix sour cream with 100 g sugar. Drain the bananas. Stir the collected juice into the sour cream. Squeeze the gelatine, dissolve it, stir some sour cream into the gelatine, then stir everything into the remaining sour cream. Whip 200 g cream until stiff and fold in. Unroll the sponge cake again. Pour cream onto the plate and spread. Spread the banana on top. Roll up the plate again and chill for at least 2 hours.

  3. 3

    Squeeze the gelatine, dissolve it, stir some sour cream into the gelatine, then stir everything into the remaining sour cream. Whip 200 g cream until stiff and fold in. Unroll the sponge cake again. Pour cream onto the plate and spread. Spread the banana on top. Roll up the plate again and chill for at least 2 hours. Break chocolate into pieces and melt over a warm water bath. Knead the marzipan with the food colouring and icing sugar. Roll out rectangularly (approx. 30 x 25 cm) on a work surface dusted with icing sugar. Whip 100 g cream until stiff, spread on the roll. Place the marzipan on the roll and press it down. Use a brush to spread spots on the roll. Chill for about 30 minutes. Decorate with banana slices

  4. 4

    Knead the marzipan with the food colouring and icing sugar. Roll out rectangularly (approx. 30 x 25 cm) on a work surface dusted with icing sugar. Whip 100 g cream until stiff, spread on the roll. Place the marzipan on the roll and press it down. Use a brush to spread spots on the roll. Chill for about 30 minutes. Decorate with banana slices

  5. 5

    3 hours waiting time

Nutrition Facts

KCAL
340 kcal
CARBS
30 g
FATS
21 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesWinterCakeCake