banane bez glutena biskvit jednostavno krem sir nutella rolada

Banana nutella roll

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Thanks to everyone who struggles with overripe bananas and then comes up with recipes on how to use them. Then I see those recipes and I have to hide the bananas to make them blacken. We usually eat bananas on a daily basis, and I love them too desserts. When I saw the post from Matthew, I picked up two bananas and waited for them to get the dots. I threw out the dark spices and made more cream. The plan was to coat the roll with the rest of the cream, but I forgot about that idea and all the cream ended up in the filling.




Biscuit
  • 3 eggs
  • 2 ripe bananas (crushed with a fork)
  • 80 g of sugar
  • 10 g vanilla sugar
  • 100 g flour (I used gluten-free Schar Mix B flour)
  • 1 teaspoon baking powder
Mix the eggs with the sugar until pale. Add vanilla sugar and bananas and mix briefly. Add the flour sifted with baking powder and mix on a low speed until the mixture is combined. Pour the mixture onto a large baking sheet lined with baking paper and bake for 10 minutes in an oven preheated to 180ºC (check with a toothpick if it is baked). Transfer the baked biscuit to a cloth sprinkled with sugar, remove the baking paper and wrap it tightly in a roll together with the cloth and place it on the rack to cool.

Cream
  • 400 g cream cheese
  • 400 g Nutella or some similar spread (I used Pralinutta)
Mix cream cheese and spread. Unroll the cooled biscuit and spread the cream evenly (decide whether to use all the cream for the filling or save part for decoration). Wrap tightly in a roll and place in the fridge overnight.
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