Sponge roll with coffee filling and banana cream

Step-by-step preparation

Cooking time: 3 hr 40 mins

1. STEP 1

   

   Ingredients.

2. STEP 2

   

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

3. STEP 3

   

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

4. STEP 4

   

   In a separate bowl, beat the chilled whites, first at minimum mixer speed until soft peaks form. Gradually increase the speed and add the remaining sugar in small portions. Beat until stable peaks form.

5. STEP 5

   

   Add a third of the whipped whites to the yolks and mix very carefully from top to bottom so that the dough does not lose volume.

6. STEP 6

   

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

7. STEP 7

   

   Add a third of the whites again and mix gently from bottom to top. Then similarly add the second part of the flour mixture and finally the whites.

8. STEP 8

   

   Immediately spread the finished biscuit dough in an even layer on a baking sheet covered with oiled parchment. Bake at 180 degrees. approximately 10-12 minutes.

9. STEP 9

   

   While the biscuit layer is baking, prepare the filling. Grind the cookies together with the nuts in a blender.

10. STEP 10

    

    Dissolve coffee in hot water and pour into cookie crumbs. Add cocoa, powdered sugar (or sugar), mix.

11. STEP 11

    

    Then add melted butter and stir. Place the resulting mass in the refrigerator.

12. STEP 12

    

    In the meantime, the sponge cake is baked, the main thing is not to dry it out.

13. STEP 13

    

    Place it on a wet towel and carefully remove the parchment.

14. STEP 14

    

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

15. STEP 15

    

    Let's start preparing the cream. Turn the banana into puree.

16. STEP 16

    

    Beat the softened butter with a mixer.

17. STEP 17

    

    Add the egg and sugar without stopping beating.

18. STEP 18

    

    Then add cocoa and beat until smooth.

19. STEP 19

    

    Add banana puree and beat until creamy. At the end of whipping, add cognac or rum for flavoring. The cream is ready.

20. STEP 20

    

    We form a sausage from the chilled filling and place it widthwise on the edge of the biscuit layer. Lubricate the last one with cream and roll it into a roll.

21. STEP 21

    

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

22. STEP 22

    

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