This classic dessert was prepared by my mother-in-law when she had a visitor. I must admit that I always enjoyed this roulade very much. Since I know how quickly it can be made at home, and really only that with a few ingredients, it has found its way into my recipe collection.
Ingredients for the dough:
- 3 eggs
- 100g caster sugar
- 40g cocoa powder
- 60 plain flour
- 2 bananas
- 150ml milk
- 1 packet of whipped cream powder
- 1 vanilla sugar
- whipping cream thickener
- 100g cooking chocolate
- Separate the egg whites from the yolks and whip them to a stiff froth, set aside.
- Beat the egg yolks with the sugar until stiff and foamy. Mix on high speed for at least 3 minutes.
- Add the sifted flour and cocoa. Then add the egg white foam and in slow movements, mix with the eggs until you are left with a fluffy batter consistency.
- Pour the batter onto a baking tray lined with baking paper and bake in a preheated oven at 180C for about 15 minutes.
- While still hot, roll the dough in the baking paper into a roulade shape and leave to cool.
- Meanwhile, whip the whipping cream with the milk, the vanilla sugar and the thickening agent until stiff and frothy.
- Peel the bananas and, if they are too curled, cut off the ends to make a straight shape.
- Then fill the roll. First, carefully spread the whipped cream over 2/3 of the dough (do not brush the end of the dough).
- Then put the bananas in the middle and roll up the roulade.
- Put it in the fridge for 2 hours to set.
- Melt the chocolate over the steam and pour it over the finished roulade. Allow the chocolate to set, then cut into 2 cm thick pieces.