Banana Stracciatella Roll

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with 4 tablespoons of cold 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, cinnamon and baking powder, sieve onto the egg mixture and fold in

2. 2

   Line a baking tray (approx. 32 x 39 cm) with baking paper. Spread the mixture evenly on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 8-10 minutes

3. 3

   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 from the short side with the tea towel, let it cool down for about 1 hour

4. 4

   Soak gelatine in cold water. Bring milk to the boil, except for 3 tablespoons. Stir pudding powder, 25 g sugar and 3 tbsp. milk until smooth. Stir into the boiling milk, bring to the boil and simmer for 1 minute. Remove from the heat and allow to cool slightly. Squeeze the gelatine and dissolve in the hot pudding while stirring. Place in a cool place and stir again and again

5. 5

   Chop the chocolate into small pieces. Whip the cream until stiff and fold into 2 portions under the room-warm, gelatinizing pudding. Stir in chopped chocolate. Halve bananas crosswise and spread with lemon juice

6. 6

   Unroll the sponge cake, spread the pudding cream evenly on top and place the banana pieces next to each other on the narrow side. Roll up the sponge cake with the bananas on the narrow side using the tea towel, and refrigerate for about 2 hours. Dust the roll with icing sugar, decorate with caramel spread and cut into pieces

7. 7

   waiting time approx. 3 3/4 hours

Nutrition Facts

KCAL
240 kcal

CARBS
32 g

FATS
9 g

PROTEINS
6 g