Coffee-Banana Cream Sponge Roll

A delicious dessert that will delight biscuit lovers! The filling in this roll tastes like a potato cake and adds special variety. The roll can be prepared for a festive table or just for a family tea party. We all liked this dessert and it didn’t last long :).
cook time: 3h 40 min
Ruby Colston
Coffee-Banana Cream Sponge Roll

Nutrition Facts (per serving)

330
Calories
16g
Fat
31g
Carbs
6g
Protein

Ingredients (16 portions)

For the biscuit:

Eggs 3 pc
Sugar 70 g
Wheat flour 60 g
Starch 30 g
Vanillin to taste

For filling:

Ready shortbread cookies 130 g
Butter 20 g
Powdered sugar 25 g
Instant coffee 1 tsp
Water 90 ml
Cocoa 2 tsp
Walnuts 20 g

For cream:

Eggs 1 pc
Sugar 30 g
Butter 100 g
Cocoa 2 tsp
Bananas 1 pc
Rum 1 tbsp

For decoration:

Walnuts to taste

Recipe instructions

Step 1

Step 1
Ingredients.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Step 6
Then pour in half of the flour mixture, preferably through a sieve. Gently knead the mixture until smooth.

Step 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.

Step 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.

Step 9

Step 9
While the biscuit layer is baking, prepare the filling. Grind the cookies together with the nuts in a blender.

Step 10

Step 10
Dissolve coffee in hot water and pour into cookie crumbs. Add cocoa, powdered sugar (or sugar), mix.

Step 11

Step 11
Then add melted butter and stir. Place the resulting mass in the refrigerator.

Step 12

Step 12
In the meantime, the sponge cake is baked, the main thing is not to dry it out.

Step 13

Step 13
Place it on a wet towel and carefully remove the parchment.

Step 14

Step 14
Using a towel, roll the roll and leave it to cool.

Step 15

Step 15
Letʼs start preparing the cream. Turn the banana into puree.

Step 16

Step 16
Beat the softened butter with a mixer.

Step 17

Step 17
Add the egg and sugar without stopping beating.

Step 18

Step 18
Then add cocoa and beat until smooth.

Step 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.

Step 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.

Step 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.

Step 22

Step 22
We invite everyone to the table and pour tea. Bon appetit!

Additional rubrics

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