Ingredients
For 1 Roulade - Swiss roll
For the sponge base 50 x 30 cm
200g
Egg(s)
120g
Sugar
1pinch(es)
Salt
80g
Flour
30ml
Vegetable oil
For the filling
250g
QimiQ Whip Pastry Cream, chilled
25g
Sugar
100g
Cream cheese
80g
Banana puree
1
Lemon(s), juice only
Other
100
Dark chocolate 70 % cocoa
Preparation
Preheat the oven to 170 °C (convection oven).
For the sponge base: whisk the eggs with the sugar and salt until stiff peaks form. Fold in the flour carefully. Quickly add the oil and mix well.
Spread the dough onto a baking tray lined with baking paper and bake in the preheated oven for approx. 8-10 minutes.
For the filling: lightly whisk the chilled QimiQ Whip Pastry Cream (previously QimiQ Whip) with the sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of a bowl). Add the remaining ingredients, except the chocolate, and continue to whip until the required volume has been achieved.
Spread 3/4 of the filling onto the sponge. Pour 80g of the melted chocolate on top and use a fork to create a marbled effect. Roll into a roulade.
Spread the remaining cream on top and decorate with the leftover melted chocolate.
Allow to chill for approx. 4-6 hours.
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