Banana Roulade

1. Prep of biscuit base

chicken egg 5 pcs • sugar granulated 5 tbsp • water 5 tbsp

Break the eggs and separate egg yolks from the egg whites. Whisk five egg yolks with the sugar and water. Beat five egg whites until stiff.

2. 

flour medium 6 tbsp • baking powder for gingerbread 2 tsp

Stir the flour with mixed baking powder in the egg yolks. Slightly whisk in stiff egg whites. Pour the mixture into the baking dish covered with baking paper. Bake the batter in preheated oven at 390°F (200°C) for 15 minutes.

3. 

Dip kitchen towel into the cold water, squeeze it out and spread on the working desk. Place there baked dough with baking paper also. Roll the dough into the shape of roulade, wrap into the damp kitchen towel and let it cool.

4. Filling prep

semi skimmed milk 1,5% 1.7 cup (400 ml) • vanilla sugar 4 tbsp • vanilla pudding - powder 2 tbsp • semolina 3 tbsp

Divide given amount of milk into the larger and smaller part. Let the larger amount cook with vanilla sugar. Blend custard powder and baby semolina in a smaller amount of milk. When milk star to boil, pour in the custard-semolina mix. Cook thick mash and let it cool in a water bath.

5. 

unsalted butter 4.5 oz (125 g) • powdered sugar 5 tbsp • cocoa powder 2 tbsp

Whisk butter with sugar and cocoa.

6. 

Add cooled mash into the butter and blend together. Unroll the biscuit base, remove the baking paper and let the dough on a dump kitchen towel. Spread filling over the whole base.

7. 

banana 3 pcs

Place trimmed banana over one edge. Roll up the biscuit base together with filling into the roulade.

8. 

Turn the roulade and ejected filling from opened edge spread over the surface. Decorate with banana rings.