Chocolate banana roll. Chocolate roll with banana Chocolate roll with banana recipe

Biscuit pastries, tender and fluffy, take their rightful place among desserts. Chocolate roll with banana filling It's quick and easy to prepare. The delicacy turns out surprisingly tasty, melting in your mouth. To surprise your guests with something unusual appearance For dessert, prepare a Giraffe roll with banana.

Chocolate roll Giraffe with banana

We will use the following products:

1. chicken eggs - 4 pieces;
2. bananas - 300 g (2 pieces);
3. full-fat sour cream - 250 g (1 package);
4. granulated sugar - 200 g (1 glass);
5. wheat flour - 70 g (3/4 cup);
6. cocoa powder - 20 g (1 tablespoon);
7. vanillin - 10 g (1 sachet);
8. oil for lubrication;
9. chocolate or coconut flakes, crushed nuts, fresh berries, syrups, powdered sugar, glaze, confectionery topping.

Preparation time: 15-20 minutes.

Cooking time: 10-15 minutes.

Total time: 30-40 minutes.

Quantity: 1 roll.

Chocolate roll with delicate cream and banana filling is perfect for meeting with friends or having tea at home. The available ingredients make a fragrant and tasty delicacy.

Banana roll, preparation method:

Carefully separate the cooled eggs into whites and yolks.

In a separate bowl, beat the protein mass with 1/3 of the volume of granulated sugar and vanilla until a stable foam is obtained. We start working at low speed of the mixer, gradually increasing to high.

Advice. The more fluffy and voluminous the mixture, the more tender the baked goods will be.

In another container, beat the yolks with 1/3 sugar until the volume increases 2-3 times.

Advice. There should be no grains of sugar in the mixture.

Carefully combine the whites and yolks in one bowl, stirring with a spatula from bottom to top so that the mass does not settle and lose its volume.

Very carefully, in small portions and through a sieve, pour flour into the liquid. At the same time, we continue to mix the dough with a spatula.

Place some of the dough in a small container and mix with cocoa powder.

Preheat the oven to 180 degrees.

Spread baking paper on a rectangular baking sheet and grease with oil.

Advice. The sponge cake separates better from the butter paper.

Place the chocolate dough in a pastry bag or syringe.

Preparing this roll is simple, just bake a sponge cake, coat it with cream, place the banana halves and wrap it. The dessert turns out not only delicious, but also festive. After you wrap the roll, you need a little time to saturate the roll with cream, 2 hours is enough for this. If you don’t have cocoa, you can replace the amount with wheat flour, in which case you will get a regular white sponge cake.

Easy

Ingredients

• Dough:
• Chicken eggs – 4 pieces;
• Granulated sugar – 3/4 cup;
• Baking powder – 1 tsp;
• Cocoa powder – 3 tbsp;
• Flour – 3/4 cup;
• Salt – a pinch.
• Cream:
• Boiled condensed milk - 3/4 cans;
• Sour cream – 0.5 cups;
• Bananas – 1.5 pieces.

Preparation

Break the eggs and separate the whites from the yolks. Pour the whites into a dry and clean mixer bowl.

IN egg white add a pinch of salt and beat, gradually increasing the speed of the mixer until a strong foam is obtained. Then add sugar little by little and continue beating. It will turn out lush, airy white cream with completely dissolved sugar. This will take about 8-10 minutes.

Mix the flour separately with baking powder and add to the dough. And mix everything carefully enough. You can beat with a mixer for just a few seconds at minimum speed until the dough and flour are completely mixed.

At the end, add cocoa powder and lightly mix everything again until smooth.

Line a wide baking sheet with parchment and pour out the air biscuit dough. Bake in a preheated oven for about 20 minutes. It is very important not to overcook the biscuit in the oven, otherwise it will become dry and break when folded.

For the cream you need to take high-quality boiled condensed milk, or cook raw condensed milk yourself. Mix it with sour cream.

And mix well. The result is a very tasty and simple cream.

Remove the finished biscuit from the oven and immediately wrap it tightly in a roll while still hot. There is no need to remove the parchment; wrap directly with it. To avoid burning your hands, since the cake is hot, use a towel or kitchen mitt. After the roll has cooled completely, unroll it and generously grease it with cream.

Cut the bananas into several pieces and place along one side.

Remove the parchment and tightly roll the biscuit into a roll. Grease the top with the remaining cream on all sides and sprinkle with flour crumbs. You can make it from regular cookies by grinding them in a blender.

Thanks to the abundance of cream, the biscuit will be soaked in just a couple of hours and will become soft and delicate in taste. A banana will perfectly complement cream with sour cream and condensed milk. Store the finished chocolate roll with banana in the refrigerator. I hope you liked my recipe chocolate roll, and you can easily repeat it and enjoy this amazing taste. Bon appetit!

• Grease a rectangular baking tray with oil and line with baking paper. Separate the whites from the yolks and beat the first into a dense, stretchy mass. Beat the yolks with granulated sugar, pour in baking soda and cocoa. Fold the whites into the yolks, being careful not to let the mixture fall off. Ready dough pour onto a baking sheet. Bake for seven or ten minutes, cooking temperature - 180 degrees.
• Transfer the finished cake onto a kitchen towel moistened with water, carefully roll it into a roll and cool. Unwind the cooled product and remove the paper. Put the milk and flour on the fire and bring the mixture to a thick consistency. Remove from heat, beat in a raw egg. Cool the mixture completely. Butter at room temperature, mix with flour cream and divide the mass into two unequal parts: 60/40.
• Add vanilla sugar to the smaller part, and cocoa powder mixed with powdered sugar to the larger part. Leave half of the dark cream for decoration. Carefully spread layers of vanilla and chocolate cream onto the cake. Lay out the peeled, even bananas lengthwise and roll into a roll. Cover the top with the rest chocolate cream and sprinkle with cocoa powder. Place the chocolate-banana roll in the refrigerator for two hours.