Sponge roll with banana filling
easy
90 mins
90 mins
Ingredients
- 6 Eggs (size M)
- 100 g Sugar
- 2 packages Vanillin sugar
- 100 g Flour
- 100 g Cornstarch
- 2 TABLESPOONS Cocoa powder
- 1 TABLESPOON melted butter or
- 7-10 Tbsp Margarine
- baking paper
- 100 g Nut Nougat Cream
- 6 sheets white gelatine
- 1/4 l Milk
- 1 Package
- 7-10 Tbsp Pudding powder "Vanilla-
- 7-10 Tbsp Taste"
- 3 TABLESPOONS Sugar
- 3 Bananas
- 7 TABLESPOONS Lemon juice
- 200 g Whipped cream
- 2 TABLESPOONS Icing sugar
- 2 TABLESPOONS Chocolate shavings
- 7-10 Tbsp Mint
- 7-10 Tbsp Sugar
Directions
- 1
Beat 3 eggs, 50 g sugar and 1 packet of vanilla sugar until creamy on a hot water bath. Sift 50 g flour and 50 g starch on top and fold in. Spread it on a baking tray lined with baking paper.
- 2
Bake in the preheated oven (electric oven: 200 °C / gas: level 3) for 10-12 minutes. Turn onto a damp tea towel sprinkled with sugar. Peel off baking paper, cover sponge cake with a damp cloth and let it cool down.
- 3
Prepare dark sponge cake from remaining ingredients. For this, mix egg cream and melted fat and fold in cocoa and flour/starch mixture (same baking time). Warm up the nougat cream and spread it on the light-coloured dough.
- 4
Place the chocolate biscuit on top. Soak gelatine for the cream. Whisk 2 tablespoons of the milk, sugar and pudding powder and stir into the boiling milk. Leave to cool a little. Dissolve squeezed gelatine in it.
- 5
Let the pudding cool down. Peel 2 bananas, add lemon juice, puree, stir into the pudding and chill. As soon as the mixture begins to set, whip 150 g cream until stiff, fold in. Spread on the dark sponge cake.
- 6
Roll up from the long side, chill for about 1 hour. Sprinkle with icing sugar and chocolate shavings. Whip the rest of the cream until stiff, squirt onto the roll. Cut the remaining banana into slices, sprinkle with remaining lemon juice.
- 7
Serve the cake garnished with banana and mint. Makes about 16 slices.
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