Banana Split Roll

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring the cream to the boil in a pot. Coarsely chop the chocolate coating and stir into the cream. Fill chocolate cream into a bowl, cover surface with foil, let cool down for about 1 hour. Then put it in a cool place for about 3 hours.

2. 2

   Separate eggs. Beat the egg whites, 4 tablespoons of water and 1 pinch of salt with the whisk of the hand mixer until stiff, adding 100 g of sugar at the end. Stir in the egg yolks one after the other. Mix flour, starch and baking powder, sieve over the egg mixture. Line a baking tray (approx. 30 x 38 cm) with baking paper. Add the mixture, except for 5 tbsp. and spread evenly

3. 3

   Sift the cocoa over the remaining sponge cake mixture, spread it in patches on the baking tray and marble it with a tablespoon. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove the baking tray from the oven, turn the sponge cake onto a tea towel sprinkled with sugar, carefully remove the baking paper. Roll up with the tea towel from one long side, allow to cool for about 1 hour

4. 4

   Cream the chocolate cream with the whisk of the hand mixer. Roll out the sponge cake, spread the cream on top and spread evenly. Peel the bananas, cut them in half lengthwise and sprinkle with lemon juice. Place 3 halves on the edge of one long side. Cut remaining bananas into slices (approx. 2 cm thick). Place slices in 3 rows with 5 cm spacing on the cream. Place the slices so that the curvature is at the bottom (parallel to the banana halves). Chill for about 15 minutes. Roll up the sponge cake with the help of a cloth and refrigerate for about 2 hours

5. 5

   waiting time approx. 5 3/4 hours

Nutrition Facts

KCAL
340 kcal

CARBS
34 g

FATS
20 g

PROTEINS
6 g