Rolada Kopiec Kreta

25 mins
Serves 8
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Directions

  1. 1Preheat oven to 180°C. In a mixing bowl, whisk together eggs, sugar, and vanilla sugar until light and fluffy.
  2. 2Preheat oven to 180°C. In a mixing bowl, whisk together eggs, sugar, and vanilla sugar until light and fluffy.
  3. 3Preheat oven to 180°C. In a mixing bowl, whisk together eggs, sugar, and vanilla sugar until light and fluffy.
  4. 4In a separate bowl, whisk together flour, cocoa, baking powder, and salt.
  5. 5In a separate bowl, whisk together flour, cocoa, baking powder, and salt.
  6. 6In a separate bowl, whisk together flour, cocoa, baking powder, and salt.
  7. 7Gently fold the dry ingredients into the wet ingredients until just combined.
  8. 8Gently fold the dry ingredients into the wet ingredients until just combined.
  9. 9Gently fold the dry ingredients into the wet ingredients until just combined.
  10. 10Line a baking tray with parchment paper and pour batter onto the tray, spreading evenly.
  11. 11Line a baking tray with parchment paper and pour batter onto the tray, spreading evenly.
  12. 12Line a baking tray with parchment paper and pour batter onto the tray, spreading evenly.
  13. 13Bake for about 12 minutes, until a toothpick inserted into the center comes out clean.
  14. 14Bake for about 12 minutes, until a toothpick inserted into the center comes out clean.
  15. 15Bake for about 12 minutes, until a toothpick inserted into the center comes out clean.
  16. 16Remove from oven and let it cool slightly. Roll the cake into a roulade while still warm and let it cool completely.
  17. 17Remove from oven and let it cool slightly. Roll the cake into a roulade while still warm and let it cool completely.
  18. 18Remove from oven and let it cool slightly. Roll the cake into a roulade while still warm and let it cool completely.
  19. 19In a separate bowl, beat together mascarpone, cream, powdered sugar, and cream fix until stiff peaks form.
  20. 20In a separate bowl, beat together mascarpone, cream, powdered sugar, and cream fix until stiff peaks form.
  21. 21In a separate bowl, beat together mascarpone, cream, powdered sugar, and cream fix until stiff peaks form.
  22. 22Set aside 1/5 of the cream for decoration.
  23. 23Set aside 1/5 of the cream for decoration.
  24. 24Set aside 1/5 of the cream for decoration.
  25. 25Add chopped dark chocolate to the remaining cream and mix well.
  26. 26Add chopped dark chocolate to the remaining cream and mix well.
  27. 27Add chopped dark chocolate to the remaining cream and mix well.
  28. 28Unroll the cake and spread the chocolate cream evenly over it. Arrange banana slices down the center.
  29. 29Unroll the cake and spread the chocolate cream evenly over it. Arrange banana slices down the center.
  30. 30Unroll the cake and spread the chocolate cream evenly over it. Arrange banana slices down the center.
  31. 31Roll it up tightly and decorate with reserved cream.
  32. 32Roll it up tightly and decorate with reserved cream.
  33. 33Roll it up tightly and decorate with reserved cream.
  34. 34Slice and serve.
  35. 35Slice and serve.
  36. 36Slice and serve.

Ingredients

  • 5 eggs
  • 5 eggs
  • 5 eggs
  • 120 g sugar
  • 120 g sugar
  • 120 g sugar
  • 1 tablespoon vanilla sugar
  • 1 tablespoon vanilla sugar
  • 1 tablespoon vanilla sugar
  • 130 g flour
  • 130 g flour
  • 130 g flour
  • 20 g cocoa
  • 20 g cocoa
  • 20 g cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 350 g mascarpone
  • 350 g mascarpone
  • 350 g mascarpone
  • 350 g 30% cream
  • 350 g 30% cream
  • 350 g 30% cream
  • 1 cream fix
  • 1 cream fix
  • 1 cream fix
  • 50 g powdered sugar
  • 50 g powdered sugar
  • 50 g powdered sugar
  • 60 g dark chocolate
  • 60 g dark chocolate
  • 60 g dark chocolate
  • 2 bananas
  • 2 bananas
  • 2 bananas

Equipment

ovenmixing bowlwhiskbaking trayparchment paperknifespatulapiping bag