Recipes

Ingredients

• 1.1 qt (1 L) milk
• 14 tbsp flour
• 14 tbsp sugar
• A splash of rum or vanilla extract
• 8.8 oz (250g) margarine
• 3 tbsp powdered sugar
• 6 eggs
• 6 tbsp sugar (for the sponge cake)
• 3 tbsp flour (for the sponge cake)
• 12 tbsp ground walnuts
• Bananas

Steps

1. Set aside a small amount of milk, and bring the rest to a boil in a pot with 14 tablespoons of sugar.
2. In a separate bowl, mix the 14 tablespoons of flour with the cold milk until smooth and free of lumps.
3. Once the milk boils, remove it from the heat and slowly stir in the flour mixture, then return to the burner and cook, stirring, for another 2-3 minutes until the filling thickens.
4. Add the rum or vanilla extract to the hot filling, then let it cool completely.
5. Separately, beat the room-temperature margarine with 3 tablespoons of powdered sugar and combine it with the cooled filling.
6. Separate the egg whites from the yolks for the sponge cake.
7. Whip the egg whites until stiff peaks form, then gradually add 6 tablespoons of sugar and beat until dissolved.
8. Fold in the egg yolks and mix with a mixer.
9. Add 3 tablespoons of flour and 12 tablespoons of ground walnuts, then gently fold everything together with a spatula to keep the mixture fluffy.
10. Pour the batter into a baking sheet lined with parchment paper, spread it evenly, and bake in a preheated oven at 392°F (200°C) (400°F).
11. While hot, turn the baked sponge cake onto a damp kitchen towel, peel off the parchment paper, cover with another damp towel, and let it cool.
12. Spread the prepared filling over the cooled sponge cake, place the bananas at the edge, and roll it up.
13. Place in the refrigerator to chill thoroughly and set before slicing.