Designed for 4 servings
Chicken egg 7 pieces
Sugar 6 tablespoons
Cocoa 5 tablespoons
Milk 1 Cup
Wheat flour 2 tablespoons
Soda ½ teaspoon
Butter 8.82 oz (250 g)
Vanilla sugar 1/4 teaspoon
Bananas 2 pieces
Powdered sugar 4 tablespoons
ENERGY VALUE PER SERVING
Calories 1014 kcal
Protein 22 grams
Fat 68.3 grams
Carbohydrates 79.3 grams
Instruction Chocolate and banana roll.
Cooking time 40 minutes
Preheat the oven to 356F (180C) degrees. Brush the baking sheet with oil and cover with baking paper.
At 6 eggs, separate the yolks from the whites, the latter whisk until stable peaks. Beat the yolks with the sugar for about 10 minutes, add 3 tablespoons of cocoa and soda.
At 6 eggs, separate the yolks from the whites, the latter whisk until stable peaks. Beat the yolks with the sugar for about 10 minutes, add 3 tablespoons of cocoa and soda. Carefully insert the whites into the yolks.
Pour the dough onto the prepared baking sheet. Bake for 7-10 minutes, then transfer the cake to a damp kitchen towel, twist the roll and leave to cool with the towel.
When the roll is cold, unwrap and remove the paper.
Put the milk and flour on the fire and cook until a thick consistency. Remove from the heat and beat in one egg. Cool completely.
Mix the butter with the cooled milk and flour cream, divide into 2 parts (60/40).
In the larger part, add 2 tablespoons of cocoa mixed with powdered sugar, vanilla sugar-in a smaller one. Leave half of the chocolate cream for decoration.
Spread a layer of vanilla cream and half of the chocolate on the unwound cake. Lay out the bananas lengthwise and twist the roll.
Cover it with the rest of the chocolate cream over the entire surface. Sprinkle with cocoa powder. Put the roll in the refrigerator for a couple of hours before serving. Bon Appetit!