The roll with chocolate-banana cream looks very nice and appetizing, and I just want to try a piece.
It is necessary
- - 4 tbsp. tablespoons of flour;
- - 4 tbsp. tablespoons of sugar;
- - 4 things. eggs;
- - 1 bag of vanillin;
- - salt;
- - 1 tbsp. a spoonful of cocoa powder;
- - 1 teaspoon of instant coffee;
- - 1-2 tbsp. a spoonful of water (boiling water);
- - 4 tbsp. tablespoons of vegetable oil;
- - ½ teaspoon baking powder.
- For the cream:
- - 200 g sour cream (40%);
- - 100 g of chocolate;
- - 1 tbsp. a spoonful of powdered sugar;
- - 1 banana;
- - 1 teaspoon of cognac (rum);
- - 1 sachet of cream thickener.
Instructions
Step 1
Whisk the whites into a white foam, gradually adding a pinch of salt and 2 tbsp. tablespoons of sugar, continue to beat. Whisk the yolks, vanilla and remaining sugar separately. Without stopping whisking, gradually add the vegetable oil. Gently combine the yolk mixture with the whites.
Step 2
Mix the sifted flour with baking powder. Mix coffee and cocoa with water in a separate container until smooth.
Step 3
Place 2/3 of the dough on a 36 * 28 cm baking sheet, covered with parchment. After adding the cocoa-coffee mixture to the remaining 1/3 of the dough, mix and spread in the form of blots on a light layer of dough, drawing chaotic patterns with a toothpick.
Step 4
Bake in an oven preheated to 180 ° C for 15-20 minutes. Cover the baked layer with a tea towel, turn it over quickly and remove the parchment. Roll the still hot layer with a towel into a roll and leave to cool.
Step 5
For the cream, whisk the sour cream, icing sugar and thickener until smooth. Grind the banana until puree and combine with chocolate and cognac melted in a water bath, mix the mixture thoroughly.
Step 6
Mix the sour cream with the chocolate and banana mixture. Unfolding the cooled roll, coat with cream and roll it again, trimming the edges.
