Banana split cake roll with vanilla cream

Tip: tap a step to mark it as done.

1. Separate the egg whites from the yolks. Beat the yolks thoroughly with 75 g powdered sugar. Gradually pour in 2 tbsp boiling water and mix until combined. In a separate bowl, beat the egg whites until stiff, then beat in the remaining powdered sugar and the vanilla sugar.

   Gradually mix the flour and walnuts into the yolk mixture. Finally, gently fold in the beaten egg whites with a wooden spoon.

2. Bake the batter in an oven preheated to 180 °C (350 °F) for about 20 minutes.

   Immediately turn the baked sponge out onto a damp kitchen towel sprinkled with powdered sugar. Roll it up with the towel and let cool slightly.

3. While the cake roll cools, cook the pudding mix with the milk and let cool. Beat the butter with the powdered sugar and vanilla sugar, then gradually add the cooled pudding and beat with an electric mixer until smooth. Coarsely grate the dark chocolate and stir it into the cream. Refrigerate the cream for at least half an hour.

4. Unroll the sponge, remove the towel, and spread the chilled cream over the cake. Arrange the bananas along its entire length and roll it up again. Decorate the roll with whipped cream, sprinkle with walnuts, and drizzle with melted chocolate.

Tip: Both the pudding and butter should be at room temperature when combined, as cold pudding can cause the buttercream to curdle into small lumps. If this happens, briefly warm the bowl over warm water and beat the cream again.

This recipe was translated from the Slovak original: Banana split roláda s banánmi, pudingom a šľahačkou