Sponge roll with coffee filling and banana cream

Step-by-step cooking

1. Step 1:

   

   Ingredients.

2. Step 2:

   

   I use the classic method of making a sponge cake layer for a roll. Carefully separate the yolks from the whites. We put the proteins in the refrigerator. Mix the flour with starch and sift.

3. Step 3:

   

   Beat the yolks intensively with vanilla and half the norm of sugar until a light yellow mass is obtained (about 5-7 minutes). The mixer is thoroughly washed and wiped dry.

4. Step 4:

   

   In a separate bowl, beat the cooled proteins first at the minimum speed of the mixer until soft peaks. Gradually increase the speed, pour in small portions of the remaining sugar. Beat until stable peaks.

5. Step 5:

   

   We introduce a third of the whipped whites into the yolks and mix very gently with movements from top to bottom so that the dough does not lose volume.

6. Step 6:

   

   Then pour half of the flour mixture, preferably through a sieve. Carefully knead the mass until smooth.

7. Step 7:

   

   Add a third of the proteins again, mix gently from the bottom up. Then, similarly, we introduce the second part of the flour mixture and at the end of the protein.

8. Step 8:

   

   We spread the finished biscuit dough without delay in an even layer on a baking sheet covered with oiled parchment. Bake at 180 degrees. about 10-12 minutes.

9. Step 9:

   

   While the sponge cake layer is baking, we prepare the filling. Cookies are crushed together with nuts in a blender.

10. Step 10:

    

    Coffee is dissolved in hot water, poured into a cookie crumb. Add cocoa, powdered sugar (or sugar), mix.

11. Step 11:

    

    Then add the melted butter, mix. The resulting mass is put in the refrigerator.

13. Step 12:

    

    Meanwhile, the biscuit is baked, the main thing is not to over-dry.

14. Step 13:

    

    We throw it on a wet towel, carefully remove the parchment.

15. Step 14:

    

    Using a towel, we twist the roll and leave it to cool.

16. Step 15:

    

    Let's prepare the cream. Turn the banana into a puree.

17. Step 16:

    

    Beat the softened butter with a mixer.

18. Step 17:

    

    Add the egg, sugar, without stopping whipping.

19. Step 18:

    

    Then add cocoa, whisk until smooth.

20. Step 19:

    

    We introduce banana puree, whisk until a fluffy cream is obtained. At the end of whipping, add cognac or rum for flavoring. The cream is ready.

21. Step 20:

    

    We form a sausage from the cooled filling, lay it in width on the edge of the biscuit layer. Lubricate the last cream and roll it into a roll.

22. Step 21:

    

    On top of the roll, we also cover it abundantly with cream, decorate with chopped nuts and put it in the refrigerator for 2 hours to soak.

23. Step 22:

    

    We invite everyone to the table and pour tea. Bon appetit!