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🍰 Rollo de bizcocho de plátano y estracciatella de chocolate

217 kcal · 30 min · 4 raciones

Rollo de bizcocho de plátano y estracciatella de chocolate Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 210 degrees top/bottom heat.
  2. 2. Line a baking sheet with baking paper.
  3. 3. Place a baking frame on the prepared sheet.
  4. 4. Put the room-temperature eggs, sugar, a pinch of salt, and one teaspoon of vanilla extract into a mixing bowl.
  5. 5. Whip the mixture with a mixer for about ten minutes until white and creamy.
  6. 6. Sift the flour and cocoa over the egg mixture.
  7. 7. Gently fold in the dry ingredients briefly until just distributed.
  8. 8. Pour the batter into the baking frame.
  9. 9. Smooth the surface of the batter with a spatula.
  10. 10. Bake the sponge in the preheated oven at 210 degrees for eight to nine minutes.
  11. 11. Take the sponge out of the oven.
  12. 12. Carefully remove the baking frame.
  13. 13. Invert the warm sponge cake onto a clean kitchen towel.
  14. 14. Carefully peel off the baking paper.
  15. 15. Roll up the dough together with the kitchen towel.
  16. 16. Let the roll cool completely covered.
  17. 17. Mix the quark, icing sugar, and one teaspoon of vanilla extract until creamy.
  18. 18. Slowly add 400 grams of cream to the quark mixture.
  19. 19. Whip the cream stiff with a stabilizer (e.g., Sanapart).
  20. 20. Gently fold the shaved stracciatella chocolate into the cream.
  21. 21. Put the cream in the refrigerator for later.
  22. 22. Peel the bananas.
  23. 23. Cut the bananas in half lengthwise.
  24. 24. Brush the cut surfaces of the bananas with lemon juice.
  25. 25. Carefully unroll the cooled sponge cake.
  26. 26. Distribute the chocolate cream evenly over the dough.
  27. 27. Smooth the cream to the edge.
  28. 28. Let the cream become slightly thinner at one end and leave the last edge free of cream.
  29. 29. Place the banana halves at the other end of the dough.
  30. 30. Carefully roll up the sponge roll with the help of the kitchen towel.
  31. 31. Put the roll in the refrigerator for about two hours.
  32. 32. Heat 50 grams of cream in a small pot until it boils.
  33. 33. Take the hot cream off the heat.
  34. 34. Stir in 80 grams of dark chocolate until completely melted.
  35. 35. Finely chop 20 grams of dark chocolate.
  36. 36. Place the cooled sponge roll on a serving plate.
  37. 37. Pour the chocolate glaze over the roll.
  38. 38. Sprinkle the chopped chocolate over it.
  39. 39. Keep the finished roll cold until serving.

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