Chocolate Banana Roll

Ingredients

For the dough:

6 eggs

6 tbsp sugar

3 tbsp cocoa powder

1/2 tsp baking soda

For the filling:

200 ml milk

2 tbsp flour

250 g butter

1 egg

8 g vanilla sugar

2 tbsp cocoa powder

4 tbsp powdered sugar

2 bananas

Vegetable oil

Cocoa powder

Preheat the oven to 180°C. Grease a baking sheet (35 x 25 cm) and line it with baking paper.

Separate the yolks from the whites and beat the whites until stiff peaks form. Beat the yolks with the sugar for about 10 minutes, then add the cocoa powder and baking soda. Carefully fold the egg whites into the yolks. Pour the batter onto the prepared baking sheet.

Bake for 7-10 minutes, then transfer the cake to a damp kitchen towel, roll it up, and let it cool with the towel.

When the cake has cooled, unroll it and remove the paper.

Place the milk and flour mixture over the heat and cook until thick. Remove from the heat and beat in the egg. Cool completely.

Mix the butter with the cooled milk-flour cream, dividing it into two parts (60/40). Add cocoa powder mixed with powdered sugar to the larger part, and vanilla sugar to the smaller part. Reserve half of the chocolate cream for decoration.

Spread a layer of vanilla cream and half of chocolate cream on the unrolled cake. Arrange the bananas lengthwise and roll the cake up.

Coat the entire surface with the remaining chocolate cream. Dust with cocoa powder.

Refrigerate the roll for a couple of hours before serving.

Enjoy!