Banana – Chocolate – Cream – Roll

Ingredients for 1 servings:

• 6 eggs, separated
• 6 tbsp water, cold
• 1 pinch of salt
• 200 g sugar, fine
• 1 packet of vanilla sugar
• 75 g flour (405)
• 75 g cornstarch
• ½ tsp baking powder
• 50 g cocoa powder (baking cocoa)
• 2 bananas
• 2 cups of cream (250 ml each)
• 2 packets of vanilla sugar
• 2 packs of cream stiffener, optional
• possibly rum, to drizzle over the biscuit if no children are eating
• possibly chocolate, e.g. leftovers from Easter bunnies, Santa Clauses, Kinder Surprise eggs, etc.
• possibly powdered sugar
• possibly apricot jam with a little rum
• possibly cream
• possibly chocolate (100 g dark chocolate and 100 g whole milk chocolate + 60 g coconut oil)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Start by beating the 6 egg whites with 6 tablespoons of cold water and a pinch of salt until stiff peaks form (this means the egg whites are so stiff that you can make a visible cut in them with a knife). Then, while continuing to beat, gradually add the sugar and vanilla sugar. Continue beating the egg whites and sugar until the egg whites are completely combined with the sugar and have a nice shine. Before adding the 6 egg yolks, you could (but don’t have to) beat them until frothy and then fold them into the egg whites. Mix the flour with the cornstarch, cocoa powder, and baking powder (best done with a small whisk), sift this mixture in portions over the foam mixture, and fold it in loosely. Spread the sponge cake mixture onto a baking sheet lined with baking paper (!) and bake in a preheated oven at 180°C (top/bottom heat) for about 15 minutes on the middle rack. Meanwhile, spread a tea towel or similar material on a clear work surface and sprinkle it with fine caster sugar, depending on the size of the sponge cake. Once you’ve taken the sponge cake out of the oven after 15 minutes of baking, turn it out onto the sugared tea towel, peel off the baking paper (if it “rejects,” simply brush some cold water onto the paper and it’ll break the resistance), and place the still-warm baking sheet back over the sponge cake. This keeps the sponge cake pliable and slightly moist, making it easy to roll out later without it breaking. There are several alternatives for preparing the filling, but they all use the same ingredients! For all alternatives, you can optionally (if no children are eating) drizzle the sponge cake with a little rum before spreading the filling on top. Whip the cream until stiff peaks form, then add vanilla sugar and, if desired, cream stabilizer. 1. Alternative: First, spread the whipped cream on the sponge cake, then thinly slice 2-3 bananas and distribute them over the entire sponge cake. Then, if you like, you can scatter a few chocolate chips (leftovers from Easter bunnies, etc.) on top. 2. Alternative: Puree 2 bananas with a hand blender and spread the mixture over the sponge cake. Then, spread the whipped cream over it. Then, you can cut the third banana into a few slices and distribute it with the chocolate chips over the sponge cake. 3. Alternative: First, spread the whipped cream on the sponge cake, then place the 2-3 whole bananas along the bottom edge of the sponge cake (so that they form a nice “fruity center” after the roll is rolled up), and scatter the chocolate chips over the remaining sponge cake to taste. After letting your creativity run wild with the filling, roll the sponge cake into a nice, compact roll with the help of the tea towel. The roll should be positioned so that the seam is at the bottom, so that it doesn’t accidentally open and is easier to cut later. I don’t have any “mandatory” rules for the decoration, as you can and should design it entirely according to your personal preferences. Therefore, I’ll just give you a few suggestions here on how to do it if you’re completely stuck for ideas: You can apricot the roll (you can make any jam—in this case, I’d use banana or apricot jam. Warm the jam with a little rum, stir the mixture until smooth, and brush the whole roll with the still-warm mixture). This keeps it nice and moist and gives it a lovely additional fruity aroma. You can simply sprinkle it with powdered sugar; the dark sponge gives it a beautiful appearance. You can cover them with whipped cream (this has the advantage of concealing any imperfections, and for those with a sweet tooth, there’s usually never enough cream), add small dollops of cream on top, and decorate them with banana slices. You can heat coconut oil, then melt it with chocolate and mix well. Let the glaze cool a bit until it thickens a bit, then spread it over the roll. This alternative can be combined well with Alternative 1: first pick apricots and then brush over chocolate glaze! I wish you the best of luck!