Banana Split Roll

Ingredients for 8 servings:

• 4 eggs
• 1 egg(s), including the yolk
• 70 g sugar
• 1 tbsp vanilla sugar
• 60 g flour (wheat flour)
• ½ tsp, leveled baking powder
• 20 g cocoa powder
• 750 ml whipped cream
• 100 ml juice (banana juice)
• 1 pack of cream – cake aid
• 1 tbsp powdered sugar, sifted
• 50 g chocolate shavings
• 2 large bananas, ripe
• 2 tbsp lemon juice
• 50 g dark chocolate
• 1 tsp oil
• 1 small banana(s)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

For the batter, beat the eggs and egg yolks with a hand mixer fitted with a whisk on high speed until frothy. Mix the sugar and vanilla sugar, sprinkle in for 1 minute, then beat for about 2 minutes more. Sift the flour with the baking powder and cocoa powder, then add to the egg mixture and mix briefly on the lowest speed. Spread the batter onto a baking sheet (30 x 40 cm, greased and lined with baking paper). On the open side of the sheet, fold the paper just before the batter to create a rim. Place the baking sheet in the oven and bake immediately. Top/bottom heat: about 200°C (preheated) Fan oven: about 180°C (preheated) Gas mark 3-4 (preheated) Baking time: 8 – 10 min Immediately after baking, loosen the pastry from the edge with a knife, turn it out onto a sheet of baking paper sprinkled with sugar, brush the baking paper with cold water and carefully but quickly peel it off. Roll up the pastry sheet with the baking paper and leave to cool. For the filling, whip the cream until stiff peaks form. Pour the banana juice into a mixing bowl. Add the cream mixer and icing sugar and mix everything with a whisk for about 1 minute. Fold in the cream in portions. Fold the grated chocolate into about half of the cream. Peel the bananas and toss them in lemon juice (set the lemon juice aside afterwards). Unroll the cold sponge sheet and spread with the chocolate cream, leaving about 3 cm free on one wide side. Place the bananas on the edge of the coated wide side and roll up the roll using the baking paper. If desired, remove the brown skin with a fork. Put four tablespoons of the remaining cream into a piping bag fitted with a large star nozzle. Cover the roll with the remaining cream. Pipe a series of large dots of cream onto the top of the roll. To decorate, mix the chocolate and oil in a small saucepan over low heat in a double boiler until smooth. Peel the banana, slice them, toss them in the reserved lemon juice and pat dry. Dip the banana slices halfway into the melted chocolate, place them on baking paper and allow the chocolate to set. Sprinkle the roll with the remaining chocolate using a teaspoon. Place the banana slices on top of the dots of cream. Chill the roll for 1-2 hours.