Simple and tasty - banana roll cake. Light and creamy, you'll love it because of its simplicity and yet beautiful taste. Believe me, it won't last long, everyone will love it and ask for one more piece. Serve it with cup of coffee or you can also use it as a fruit cake replacement. I've made it once for an older person's b-day and just put the candles on top and there you go, it turned into a b-day cake :)
Ingredients:
Biscuit
- 4 eggs
- 4 tablespoons of sugar
- 4 tablespoons of crushed walnuts
- 2 flat tablespoons of flour
- 1/2 tablespoons cocoa
- 1/2 teaspoon baking powder
Cream custard
- 600 ml milk (2.5 cups)
- 6 tablespoons of flour
- 4 tablespoons sugar
- 1 sachet vanilla sugar (10 g)
- 180 g butter (6.3 oz)
- 100 g of powdered sugar (3.5 oz)
Plus
- 3 bananas
- a little lemon juice to coat bananas so they don't darken
Preparation:
- First prepare the custard cream, dissolve flour in the cold milk and bring to boil, add sugar and vanilla sugar, cook for several minutes until it thickens and remove from the heat. Leave to cool completely. Later when it's completely cold, in a separate bowl beat the butter with the powdered sugar and add the custard cream to the butter mixture, mix with a mixer to combine the 2 mixtures.
- While the custard cream is cooling, prepare the biscuit. Mix eggs and sugar with a mixer, then add the rest of the ingredients and mix with a wooden spoon. Pour this mixture in a 30x30 cm baking tray coated with baking paper. Bake for about 10 minutes at 180 C (350 F).
- After baking, leave to cool the biscuit then remove the baking paper.
- Apply 2/3rds of the cream over the biscuit, arrange bananas previously brushed with lemon juice and roll. Apply the remaining 1/3rd of the filling on top and sprinkle crushed walnuts.
