Roll cake with hazelnuts, chocolate and banana is probably my favorite roll cake. It can be served both as a dessert and as a cake for coffee.
1.5 dl sugar
100 g hazelnuts
1 tbsp potato flour
1 teaspoon baking powder
4 dl whipped cream
2 tablespoons sugar
100 g four-leaf clover
coarsely chopped chocolate
Beat eggs and sugar until stiff egg dose. Grind the nuts or finely chop them in a blender.
Sift flour and baking powder together and turn it into the egg mixture together with the ground nuts. Spread the batter outwards in a long pan lined with baking paper. Bake the cake in the middle of the oven at 200 degrees for approx. 10 min.
Place baking paper on the counter and sprinkle some sugar on. Turn the roll cake over on the paper and leave the mold over the cake until it has cooled slightly.
Whip cream and sugar to cream. Spread the cream over the cake and save a little to cover the roll cake at the end. Add banana slices and sprinkle with coarsely chopped chocolate. Save a little to decorate the cake with.
Roll up the cake and place it on a platter. Spread the rest of the cream, sprinkle over the chocolate and set it cool until just before serving. Garnish with banana slices.
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