Banana Roulade

For the banana roulade, first prepare the sponge dough. For the dough, beat the yolks with the sugar and vanilla sugar until foamy. Mix chocolate pudding and plain flour, then add to yolk mixture.

Fold in alternately with the snow of 6 egg whites and 9 dag sugar and bake.

Transfer the baked roulade to a paper sprinkled with confectioners’ sugar, cut off one-third of the mixture and let it lie flat to cool.

Place two-thirds of the mixture in a roulade mold and let cool.

For the custard, cook custard – let cool. Cream butter and sugar and add cooled pudding by the spoonful. Refine with a little cognac.

When the mixture has cooled in the saddle of venison mold, spread the selected cream into it, inserting whole bananas in the center.

Cover the bananas with the remaining cream and cover with the 1/3 strip of dough. Now put in the refrigerator for a few hours.

Turn out the banana roulade from the mold and cover with chocolate icing.

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