Ingredients:
- 4 eggs
- 4 tablespoons granulated sugar
- 4 tablespoons flour
- 1 lemon
- For the cream:
- 2.5 cups cold milk
- Yolk of 1 egg
- 1 cup granulated sugar
- 2 tablespoons flour
- 125 gr. butter
- 1 pack vanilla
- 1 lemon
- 2 bananas
Preparation & Cooking:
- Grate the zest of 2 lemons. We'll use half of it in sponge cake and half in cream.
- In a deep bowl, beat the eggs and sugar.
- Add the zest of flour and the zest of the zest of a lemon.
- Lay greaseed paper on the baking sheet and spread the sponge cake as a thin layer.
- Bake in the oven for 15-20 minutes at 150 °C.
- Roll the sponge cake out of the oven while it's hot, twisting the long edge with the greasy paper.
- Hold the roll at room temperature.
- To prepare the cream; In the saucepan mix the flour, granulated sugar, vanilla, zest of the zest of a lemon and egg yolks.
- Turn the bottom of the stove over a low heat and then continue stirring, gradually adding the milk.
- Cook until the mixture has the consistency of pudding. Then add the butter.
- Turn off the stove and stir in the cream until cool.
- When the roll you originally prepared cools, pull the greasy paper from underneath to make the roll open.
- Apply the cream you have prepared on top.
- Peel the bananas and put them whole to form a line over the cream.
- Roll together with the banana from the long edge with the ingredients inside. At this stage, you must have definitely removed the oily paper.
- Rub the remaining cream over the roll.
- You can serve your roll after 2 hours in the refrigerator.
Enjoy your meal.