Royal Banana Roll

For the royal banana roulade, beat eggs and powdered sugar until foamy and carefully stir in the flour. Spread the mixture on a baking tray lined with baking paper (the baking tray should be as long as the terrine mold) and bake at 180 °C (preheat oven beforehand) for about 15 minutes.

For the cream, mix some milk with pudding powder. Bring the remaining milk to the boil and stir in the mixed custard powder and bring to the boil. Stir the pudding in a water bath until cold. Cream butter with powdered sugar and rum. Then stir in the cooled pudding.

Line the tureen form with cling film and cut off a strip about 10 cm wide. Spread some of the cream and place the peeled whole bananas inside. Spread the rest of the cream on top, cover with the 10 cm wide sponge strip and chill for a few hours.

Turn out the tureen form and remove the cling film. Heat the jam and apricot the roulade with it. Then glaze the royal banana roulade with chocolate icing.

Preparation Tip:

Sprinkle the royal banana roulade with brittle.

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