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Baking
Roulade Cake
A delicate dessert made from a sponge roulade with pastry cream and banana filling—perfect for afternoon tea.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
For the cream, combine milk, sugar, flour, and cornstarch in a saucepan and heat until thickened.
2
Remove from heat, stir in vanilla and butter, cover with plastic wrap, and let cool.
3
Once cooled, whip in half a container of heavy cream.
4
For the sponge, whip eggs and sugar until light and fluffy.
5
Fold in the remaining ingredients and mix thoroughly.
6
Bake in a preheated oven at 170°C for about 12 minutes.
7
Spread the cooled sponge with cream, lay down a banana, and roll it up.
8
If you like, make a chocolate sauce: heat cream, add chocolate, stir well, and drizzle over the roulade.
9
For best flavor, chill in the refrigerator overnight.
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