Banana split sponge roll

Ingredients

Directions

1. 1

   Heat 250 g cream. Roughly chop 125 g chocolate and melt in the hot cream while stirring. Fill chocolate cream into a mixing cup and place cling film directly on the surface. Chill the chocolate cream for at least 6 hours (preferably overnight).

2. 2

   Separate eggs. Beat the egg whites and mineral water until stiff and finally add the sugar. Beat the egg yolks one after the other. Mix flour, cornstarch and baking powder. Sieve onto the egg mixture and fold in carefully. Put the mixture on a baking tray lined with baking paper and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes. Turn out the finished sponge cake onto a damp tea towel and let it cool down.

3. 3

   In the meantime peel the bananas and spread with lemon juice. Whip the chocolate cream with the whisks of the hand mixer (on lowest setting). Spread the sponge evenly with ganache. Roll up the sponge cake from the short side and roll in the bananas. Place the sponge roll in a cool place for 2 hours.

4. 4

   Coarsely chop 25 g chocolate and melt it on a warm water bath. Leave to cool a little. Whip 250 g cream until stiff. Let vanilla sugar trickle in. Sponge roll cloudy with whipped cream. Pour chocolate in strips over the cream with a tablespoon. Chill for another 15 minutes.