Cherry-Banana-Roll

Name: Cherry-Banana-Roll
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 4 Eggs (size M); 175 g Sugar; 1 pinch Salt; 125 g Flour; 1/2 TEASPOON Baking Powder; 7-10 Tbsp grated rind of 1/2 untreated lemon; 6 sheets Gelatine; 300 g + 12 pieces sweet cherries; 1 (150 g) Banana; 3 TABLESPOONS Lemon juice; 300 g Whole milk yoghurt; 100 ml Cherry nectar; 200 g Whipped cream; 50 g white couverture; 7-10 Tbsp sugar pearls; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

4 Eggs (size M)
175 g Sugar
1 pinch Salt
125 g Flour
1/2 TEASPOON Baking Powder
7-10 Tbsp grated rind of 1/2 untreated lemon
6 sheets Gelatine
300 g + 12 pieces sweet cherries
1 (150 g) Banana
3 TABLESPOONS Lemon juice
300 g Whole milk yoghurt
100 ml Cherry nectar
200 g Whipped cream
50 g white couverture
7-10 Tbsp sugar pearls
baking paper

Directions

1
Separate eggs. Beat the egg whites and 1 tablespoon cold water until stiff. Add 75 g sugar and salt. Stir in the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg foam mixture. Add lemon zest and fold in carefully. Put the mixture on a baking tray lined with baking paper and spread evenly.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Moisten a clean tea towel and sprinkle with 25 g sugar. Use a knife to remove the sponge cake from the edge, turn over onto the tea towel. Peel off the baking paper and beat the cloth over the sponge cake from all sides. Let it cool down. Soak gelatine in cold water. Wash 300 g cherries, remove the stalks and remove stones. Peel banana, cut into slices and sprinkle with lemon juice. Mix yoghurt, 75 g sugar and cherry nectar. Squeeze gelatine, dissolve, stir into the yoghurt cream. Chill for 5-10 minutes until the cream begins to gel. Whip cream until stiff, fold into the cream with the prepared fruits. Spread the cream on the cooled down sponge cake.
3
Peel banana, cut into slices and sprinkle with lemon juice. Mix yoghurt, 75 g sugar and cherry nectar. Squeeze gelatine, dissolve, stir into the yoghurt cream. Chill for 5-10 minutes until the cream begins to gel. Whip cream until stiff, fold into the cream with the prepared fruits. Spread the cream on the cooled down sponge cake. Roll up the sponge from the long side using a tea towel. Chill for 4-5 hours. Chop the chocolate coating and melt carefully over a warm water bath. Wash 12 cherries, dab dry well. Dip half into the chocolate coating. Sprinkle with sugar pearls and let dry. Decorate sponge roll with cherries
4
Roll up the sponge from the long side using a tea towel. Chill for 4-5 hours. Chop the chocolate coating and melt carefully over a warm water bath. Wash 12 cherries, dab dry well. Dip half into the chocolate coating. Sprinkle with sugar pearls and let dry. Decorate sponge roll with cherries
5
Waiting time approx. 5 hours