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Delicious with Banana Caramel Roulade
Enjoy the perfect treat with our Banana Caramel Roulade, a dreamy mix of soft biscuits, banana pieces and rich caramel!
Ingredients:
For the sponge cake dough:
large eggs, separated
3/4 cup refined sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 ripe bananas, mashed 97 . . Cover the jelly with baking paper.
Lightly beat the egg yolks with half the sugar. Add banana puree and vanilla and mix.
In a separate bowl, beat the egg whites until soft peaks, gradually adding 1/4 of the sugar and beat until stiff peaks.
Sift the flour, baking powder and salt. Add the egg yolk mixture and fold into the beaten egg whites.
Divide the batter into the prepared pan. Bake for 12-15 minutes.
Immediately turn the sponge over a clean cloth filled with powdered sugar. Dump the sponge and cloth together and let them cool completely.
To make the filling, beat the whipped cream with powdered sugar and vanilla until stiff peaks form.
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Remove the sponge cake, spread the cream and place the almond slices on it. Roll again without the towel.
For the caramel sauce, combine brown sugar, cream, butter, vanilla and salt in a saucepan over medium heat. Boil, stirring constantly, until it thickens.
Sprinkle the caramel over the roll, sprinkle with cracker crumbs and walnut pieces. Sprinkle with powdered sugar.
Preparation time: 30 minutes Cooking time: 15 minutes Total time: 45 minutes Kcal: 450 kcal Servings: 10 portions
