Banana Split Roll

INGREDIENTS
500 ml
Whipped cream
150 g
dark chocolate
3 pcs.
eggs
4 TBSP.
cold water
150 g
Sugar
75 g
Flour
75 g
Cornstarch
1,5 TSP
Baking powder
2 pcs.
Bananas
1 TSP.
Lemon juice
1 pck.
Vanilla sugar
PREPARATION
Heat 250 ml cream in a small saucepan, add 125 g dark chocolate and melt in it while stirring. Allow to cool.
Separate the eggs. Beat egg whites until stiff, then stir in cold water or mineral water and vanilla sugar.
Beat egg yolks and sugar until foamy. Stir in flour, cornstarch and baking powder. Finally, fold in the beaten egg whites. Place the dough on a baking tray lined with baking paper and bake in a preheated oven at 200 °C for approx. 10-12 minutes. Place a damp tea towel on top of the baked dough and roll up. Allow to cool.
Sprinkle bananas with lemon juice to prevent them from turning brown. Beat the cooled chocolate cream with a hand mixer and spread it on the cake. Place the bananas on top and roll up.
Decorate the top with stiffly whipped cream (250 ml) and melted chocolate (25 g). Put in the fridge and serve afterwards. Enjoy it!